4 Servings 10 min Cook
1 Eggplant, peeled (yield from 1-1/4 lb) Eggplant
1/2 Tsp Salt
2 Tbsp Butter
2 Cloves, minced Garlic
1/2 Cup Water
2 Tbsp Soy Sauce
1/4 Tsp Ginger
1 Tbsp Sesame Oil
2 Tbsp Sesame Seeds
Cube eggplant into 1/2 inch cubes and place in large colander or sieve set over a large bowl.
Sprinkle eggplant generously with salt, mixing to combine, and let drain at least one hour.
Heat the butter in a large skillet over medium heat until melted and froth is beginning to subside.
Saute eggplant until soft, 5 to 7 minutes.
Add garlic and saute until fragrant, 30 seconds.
In a small bowl, whisk together water, soy sauce and ground ginger.
Add to skillet and stir until eggplant is well coated.
Remove from heat and stir in sesame oil and toasted sesame seeds.
Enjoy!
