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Japanese eggplant with sesame-ginger glaze

Yield: 4 Servings

Ingredients:

• 1 tb Rice-wine or cider vinegar
• 1 tb Soy sauce
• 1 tb Hoisin sauce (optional)
• 3 tb Toasted sesame oil
• 1 tb Sugar
• 2 tb Minced fresh ginger
• 3 Garlic cloves; minced
• 8 sm Japanese eggplant (4 oz ea.) -- halved lengthwise
• 2 tb Oil Salt Freshly ground black pepper
• 2 Scallions; minced

Instructions:

Whisk together vinegar soy sauce hoisin sauce (if using) sesame oil sugar ginger and garlic in a small bowl. Brush oil over all surfaces of eggplant and sprinkle with salt and pepper to taste. Prepare barbecue grill (medium heat). Place eggplant cut side down on grill and let cook 5 minutes. Turn eggplant and brush with glaze; continue cooking until eggplant is very soft. Transfer eggplant to serving platter and drizzle with more glaze. Sprinkle with minced scallions and serve. Adapted by Karen Mintzias from a recipe in: "Fine Cooking" (August/September 1995)

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