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Ingredients Jump to Instructions ↓

  1. 1 large eggplant

  2. 1 teaspoon salt

  3. 3 tablespoons hoisin sauce

  4. 2 tablespoons tamari

  5. 2 tablespoons balsamic vinegar

  6. 1 teaspoon sugar

  7. 1/4 teaspoon hot pepper sauce

  8. 2 tablespoons sesame oil

  9. 1/2 tablespoon minced ginger root

  10. 4 scallions -- thinly sliced

  11. 1 tablespoon sesame seeds -- toasted

Instructions Jump to Ingredients ↑

  1. Preparation : 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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