Ingredients
1 tablespoon canola oil
1 pound eggplant
1 clove garlic, minced
1/2 tablespoon soy sauce
1 tablespoon seasoned rice vinegar
1 teaspoon sugar
1/4 teaspoon Tabasco sauce
Salt
Basil, cut in chiffonade
Preparation
Preheat the broiler. Slice the eggplant into 1/2-inch strips. Cover a baking sheet with aluminum foil and pour 2 tablespoons of oil on top. Mix the eggplant with the oil and sprinkle with salt. Place in the broiler and cook 4-5 minutes per side, or until eggplant is soft. Mix together the minced garlic, soy sauce, vinegar, sugar, and Tabasco sauce. Toss the eggplant with sauce in a large bowl. Serve warm or at room temperature.
