Grilled Eggplant With Hoisin Sauce

Course : Grilling
Serves: 4
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1 large eggplant
1 teaspoon salt
3 tablespoons hoisin sauce
2 tablespoons tamari
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/4 teaspoon hot pepper sauce
2 tablespoons sesame oil
1/2 tablespoon minced ginger root
4 medium scallions -- thinly sliced
1 tablespoon sesame seeds -- toasted

Preparation / Directions:

Slice eggplant into 1/4-inch thick rounds. Sprinkle with salt and place in a colander. Cover with a weighted down plate and leave for 30 minutes. Whisk together hoisin, tamari, vinegar, sugar, sauce, oil, garlic and ginger. Rinse eggplant and pat dry. Pre-heat grill. Place eggplant onto cookie sheet or directly on grill and cook until tender, about 5 to 7 minutes per side. Transfer to a serving dish and pour the sauce over the top. Sprinkle with scallions and sesame seeds. Serve warm "Vegetarian Times", April 1992

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