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

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