Ingredients
- 2 tamari
- 1 eggplant
- 45 ml hoisin sauce
- 30 ml balsamic vinegar
- 30 ml sesame oil
- 8 gr sesame seeds
- 4 gr sugar
- 3 gr salt
- 3 gr ginger root (minced)
- 1 ml pepper sauce (hot)
- 4 slices scallions
Slice eggplant into 1 cm 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
