Japanese eggplant w/sesame-ginger glaze

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Rice-wine or cider vinegar
1 tablespoon Soy sauce
1 tablespoon Hoisin sauce (optional)
3 tablespoons Toasted sesame oil
1 tablespoon Sugar
2 tablespoons Minced fresh ginger
3 Cloves garlic; minced
8 smalls Japanese eggplant (4 oz ea.); halved lengthwise
2 tablespoons Oil
Salt
Freshly ground black pepper
2 Scallions; minced

Directions

Date: Tue, 30 Apr 1996 12:35:35 -0500 From: pickell@... (S.Pickell)

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" (Aug/Sep 1995) MM-RECIPES@...

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