CHEF'S TABLE

Ginger Soy

Glazed Eggplant

Ingredients

4-5 Chinese eggplant (long and skinny) 2 cups rice wine vinegar 1 cup brown sugar 2 cups soy sauce 1 cup mirin 2 tablespoons sesame oil 3-4 cloves garlic 2 tablespoons grated ginger (fresh) 1-1/2 tablespoons sambal chili paste Green onions to garnish Sesame seeds to garnish

Directions

Cut the eggplant in half; then, into quarters. Sprinkle a little salt over the cut side and let sit for 10 minutes. Meanwhile, in a saucepan, add the rice vinegar and the brown sugar. Reduce by half. Add the soy, mirin and sesame oil and bring to a boil. Add the minced garlic and the grated ginger. Then, reduce by one quarter. Add the chili paste and check for seasoning.

Warm a nonstick pan over high heat. Place the eggplant pieces cut side down and sauté until they start to get some color on them.

Place the sautéed eggplant on a baking sheet and preheat the oven to 400 degrees. Brush the eggplant with the soy glaze and bake for 5-10 minutes. Finish with the chopped green onions and sesame seeds to garnish.

CHEF'S TABLE

BY PETE MCKENNY

Pete McKenny, General Manager and Executive Chef at SpringHouse Restaurant, trained at fourstar restaurants and Forbes four-star resorts in Ohio, Washington, Arizona and Vermont before returning to Russell Lands on Lake Martin, where he began his career as chef de cuisine at Willow Point Golf & Country Club 12 years ago.