---

Eggplant picks up
flavor from sesame
crust

These dishes were prepared by chef Ernesto V. Limcaco on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

---

Sesame Crusted Kahuku Eggplant

2 Japanese eggplants
2 cups panko (Japanese breadcrumbs)
1 teaspoon lemon pepper
4 tablespoons white sesame seeds
6 tablespoons extra virgin olive oil or macadamia nut oil
1 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
1 tablespoon Boursin cheese
Li Hing Mango Vinaigrette (recipe follows)
Red Hawaiian salt, for garnish
Fresh cracked black pepper, garnish

Peel and slice eggplant into 1/4-inch thick, 3-inch long slices.

Combine panko, lemon pepper and sesame seeds; set aside.

Heat 3 tablespoons of the oil in skillet. Season eggplant with salt and pepper. Sear eggplant on both sides in skillet, then immediately dredge in panko mixture.

Add remaining 3 tablespoons of oil to skillet. Return eggplant to skillet and brown on both sides.

Place on serving plates, top with Boursin cheese. Spoon vinaigrette over top and garnish with a pinch each of Hawaiian salt and black pepper. Serves 2.

---

Li Hing Mango Vinaigrette

1/4 cup butter
2 tablespoons white wine
1 tablespoon capers
2 tablespoons caper vinegar (the liquid from the jar of capers)
2 tablespoons sliced li hing mango
1 tablespoon sliced sun-dried tomato
2 tablespoons extra virgin olive oil or macadamia nut oil
1 teaspoon chopped parsley
1 teaspoon chopped chives

In a small saucepan, heat butter until golden brown. Add wine, capers, caper vinegar, mango and sun-dried tomato. Remove from heat; add olive oil, parsley and chives. Makes about 3/4 cup.

Nutritional information unavailable.