Japanese Eggplant

• 6 Japanese or 1 large eggplant
• 1 large red onion, cut into 6 slices
• 2 Tbsp. vegetable oil
• 1/3 c. finely chopped red pepper
• 1/3 c. finely chopped green onions
• 1 1/2 c. rice wine vinegar
• 1 1/2 c. finely chopped fresh ginger
• 3 Tbsp. finely chopped shallots
• 1 1/2 Tbsp. minced garlic
• 1/2 c. butter, softened
• 1 bunch chives, chopped

1. Ginger Butter:
2. Bring vinegar, ginger, shallots and garlic to boil in medium saucepan.
3. Reduce heat and simmer until almost all liquid is evaporated, about 15 minutes.
4. Transfer to small bowl and refrigerate until cold.
5. Beat butter in mixer bowl until light and fluffy.
6. Beat in ginger mixture and chives.
7. Cover and refrigerate until firm, about 1 hour.

japanese, red onion, vegetable oil, red pepper, green onions, rice wine vinegar, fresh ginger, shallots, garlic, butter, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=467028 (may not work)