Asian-style Japanese Eggplant Appetizer

• 1 cup sesame oil
• 1/4 cup dry white wine
• 1 small Japanese eggplant, diced
• 1 shallot,
• minced
• 2 cloves garlic, minced
• 1 tablespoon hoisin sauce
• 2 tablespoons sherry
• 12-1 oz. slices Italian bread
• Finely minced red bell pepper

Heat the oil and wine in a skillet over medium-high heat. Add the eggplant and saute for 5 minutes. Cover and steam for 3 minutes. Add the shallots and garlic and saute for 3 minutes. Add the hoisin sauce and sherry and stir to coat. Toast the bread slices. Place about 1-2 teaspoons of eggplant on each piece of toast. Garnish with red bell pepper and serve. Contributor: pat ciesla moire appetizer recipes more veggies   top of page