Glazed Garlic Japanese Eggplant

With a knife, lightly score cut side of eggplants in criss-cross pattern, about 3/4 inch apart. Be careful not to cut all the way to edge.

In a small bowl, combine ginger, garlic, brown sugar, cornstarch, soy sauce, vinegar and sesame oil until mixed.

In a nonstick 12 inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Arrange half of eggplant, cut side down, in skillet and add 1/4 cup water. Cover and cook until tender and lightly browned, 7 to 10 minutes.

Transfer eggplant to plate and keep warm. Repeat with remaining 1 tablespoon vegetable oil, remaining eggplant, and 1/4 cup water.

Reduce heat to medium. Add soy-sauce mixture and remaining 2 tablespoons water to skillet. Heat to boiling, stirring until sauce has thickened, about 1 minute.

Pour sauce over eggplant.