| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Vegetarian | Main dish, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | Eggplant | |
| 1 | t | Salt |
| 3 | T | Hoisin sauce |
| 2 | T | Tamari |
| 2 | T | Balsamic vinegar |
| 1 | t | Sugar |
| 1/4 | t | Hot pepper sauce |
| 2 | T | Sesame oil |
| 1/2 | T | Minced ginger root |
| 4 | Scallions, thinly sliced | |
| 1 | T | Sesame seeds, toasted |
INSTRUCTIONS
Slice eggplant into 1/4-inch thick rounds. Sprinkle with salt & place in a colander. Cover with a weighted down plate & leave for 30 minutes. Whisk together hoisin, tamari, vinegar, sugar, sauce, oil, garlic & ginger. Rinse eggplant & pat dry. Pre-heat grill or brioler. Place eggplant onto cookie sheet or directly on grill & cook till tender, about 5 to 7 minutes per side. Transfer to a serving dish & pour the sauce over the top. Sprinkle with scallions & sesame seeds. Serve warm
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