Grilled Eggplant With Hoisin Sauce
bbq, chinese, sauces, vegetarian
1 large eggplant
1 teaspoon salt
3 tablespoon hoisin sauce
2 tablespoon tamari
2 tablespoon balsamic vinegar
1 teaspoon sugar
1/4 teaspoon hot pepper sauce
2 tablespoon sesame oil
1/2 tablespoon minced ginger root
4 scallions, thinly sliced
1 tablespoon sesame seeds, toasted
Slice eggplant into 1/4-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
Yield: 4 servings