Preparation:
Slice eggplant into 1/4-inch thick rounds. Sprinkle with salt and place in a colander. Cover with a weighted down plate and leave for 30 minutes.
Whisk together hoisin, tamari, vinegar, sugar, sauce, oil, garlic and ginger. Rinse eggplant and pat dry.
Pre-heat grill. Place eggplant onto cookie sheet or directly on grill and cook until tender, about 5 to 7 minutes per side.
Transfer to a serving dish and pour the sauce over the top.
Sprinkle with scallions and sesame seeds.
Serve warm
"Vegetarian Times", April 1992 |
