Eggplant Cooked in Sake

Mrs. Takeo Isoshima

• SERVINGS 3 – 4
• 6 or 8 small eggplants (Lahaina)
• 2 tablespoons vegetable oil
• 1/4 cup sake
• 1 tablespoon shoyu
• 2 tablespoons sugar
• 1/2 teaspoon gourmet powder

Wash eggplants and cut the stem ends off. Then make criss-cross gashes on both sides.

Sauté eggplants in vegetable oil.

Add sake, shoyu, sugar, gourmet powder, cover tightly, and cook over low heat until done and sauce is thickened.