From The NY Times Food and Drink Magazine
Mark Bittman
2 lbs. eggplant, sliced
3 tablespoons honey
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons white wine
2 tablespoons oyster sauce
1/2 teaspoon five spice powder
Combine all ingredients except eggplant. Toss eggplant with mixture and marinate at least 1 hour. Roast at 400 degrees, turning occasionally, until tender, about 30 minutes.
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