1 lg Eggplant
1 ts Salt
3 tb Hoisin sauce
2 tb Tamari
2 tb Balsamic vinegar
1 ts Sugar
1/4 ts Hot pepper sauce
2 tb Sesame oil
1/2 tb Minced ginger root
4 ea Scallions, thinly sliced
1 tb 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