Ingredients
- 2 tamari
- 1 eggplant
- 3 tb hoisin sauce
- 2 tb balsamic vinegar
- 2 tb sesame oil
- 1 tb sesame seeds
- 1 ts sugar
- 1 ts salt
- 1/2 tb ginger root (minced)
- 1/4 ts pepper sauce (hot)
- 4 slices scallions
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
