Grilled eggplant with hoisin sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant |
| 1 | teaspoon | Salt |
| 3 | tablespoons | Hoisin sauce |
| 2 | tablespoons | Tamari |
| 2 | tablespoons | Balsamic vinegar |
| 1 | teaspoon | Sugar |
| ¼ | teaspoon | Hot pepper sauce |
| 2 | tablespoons | Sesame oil |
| ½ | tablespoon | Minced ginger root |
| 4 | eaches | Scallions, thinly sliced |
| 1 | tablespoon | Sesame seeds, toasted |
Directions
Slice eggplant into ¼-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 "Vegetarian Times", April 1992