Eggplant Marinated

Marinade Asian 2

1/4 c nutritional yeast flakes
1/4 c soy sauce
1 tb rice vinegar
1 tb grated fresh ginger
2 ts brown sugar
1 clove garlic; crushed
1 ts sesame oil
1 ts five spice powder
1/2 ts chili oil

Mix all ingredients. Makes about 3/4 cup.

4 med sized (2 oz. each) Chinese -eggplants

Prick the eggplants several times with a fork and pull off the leaves. Cut in half lengthwise. On the open side of each half make three deep diagonal slashes in each direction. Place eggplants skin side down in a 13x9x2 oval dish. Spoon 1 1/2 teaspoons of the marinade over each eggplant half. Rub into flesh so that it runs into the cuts. Turn eggplants skin side up. Pour remaining marinade into the dish. Let stand 45 minutes.