| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Vegetarian |
Main dish, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Eggplant |
| 1 |
ts |
Salt |
| 3 |
tb |
Hoisin sauce |
| 2 |
tb |
Tamari |
| 2 |
tb |
Balsamic vinegar |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Hot pepper sauce |
| 2 |
tb |
Sesame oil |
| 1/2 |
tb |
Minced ginger root |
| 4 |
|
Scallions, thinly sliced |
| 1 |
tb |
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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