Recipe

Ingredients (Yield: 24 servings)

2 globe eggplants, about 1 pound each
3 tablespoons Kikkoman Soy Sauce
3 tablespoons brown sugar
2 tablespoons minced garlic
2 tablespoons minced ginger
2 tablespoons sherry or balsamic vinegar
1 tablespoon Asian sesame oil
1 tablespoon chopped tarragon leaves
1 teaspoon ground fennel seed
salt

Instructions

Prick eggplants with skewer to avoid exploding in the oven. Place on sheet pan and bake at 350° for 30 to 40 minutes or until eggplant collapses. Remove from oven and cool; peel. Cut into 1/3-inch dice.

In large saute pan, heat soy sauce, sugar, garlic, ginger, vinegar, sesame oil, tarragon, fennel seed and salt over medium heat. Stir in eggplant and simmer for 5 to 10 minutes to blend flavors. Serve warm or cold with lamb or beef.

Recipe created by Chef Gary Danko, Restaurant Gary Danko, San Francisco

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• Guckenheimer Signature Non-Fat Soy Dressing
• Soy-Sesame Mayo
• Crayfish Wonton Soup