Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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)
Submitted By KAREN MINTZIAS On 08-27-95

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