CHINESE EGGPLANT STEAKS

      Title: CHINESE EGGPLANT STEAKS
  Categories: Side dish, Vegetables
       Yield: 4 Servings
  
       1 lb Eggplant
            Salt
       1 tb Olive oil
       2 ea Garlic cloves, chopped
       2 tb Light soy sauce
       1 tb Rice wine vinegar
       2 ts Oriental sesame oil
     1/2 ts Sugar
     1/4 ts Pepper
       1 tb Toasted pine nuts
       1 ea Green onion, finely chopped
  
   At least one hour before serving, prepare eggplant: Trim and discard
   ends of eggplant.  Cut crosswise diagonally into eight 1/2" thick
   slices. Sprinkle both sides of slices lightly with salt; place in
   colander and set aside 30 minutes.
   
   Meanwhile, prepare marinade.  In small skillet, heat oil over medium
   heat. Add garlic and saute until golden. Add soy sauce, vinegar,
   sesame oil, sugar and pepper. Cook 1 minute. Remove from heat and
   spread in large shallow baking pan or jelly-roll pan.
   
   Rinse eggplant slices and pat dry.  Place slices in pan with marinade,
   turning to season both sides; set aside at least 20 minutes or up to 2
   hours.
   
   Heat broiler.  Drain marinade from pan; reserve. Broil eggplant
   slices 3" from heat source until lightly browned; turn to brown other
   side. Transfer to serving plate and top with pine nuts and green
   onions. Reheat marinade, pour over eggplant and serve.
   
   Elaine Van Dyne, "Veggie Table: Vegetables Play the Lead in
   Asian-Inspired Dishes" in "Country Living." April 1995. Vol. 18, No.
   4. Pg. 142. Posted by Cathy Harned.
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