Escargot and Eggplant Salad with Soy Caramel Reduction | RICARDO

Ingredients

• 1/2 cup (125 ml) honey
• 1/2 cup (125 ml) soy sauce
• 12 pearl onions, peeled
• 1/3 cup (75 ml) olive oil
• 12 half-slices eggplant, about 3/4-inch (1.5-cm) thick
• Salt and pepper
• 3 cloves garlic, finely sliced
• 2 tablespoons (30 ml) toasted sesame oil
• 1 can 200 g escargots, rinsed and drained
• 1/2 teaspoon (2.5 ml) black sesame seeds