Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         eggplant
   1      teaspoon      salt
   3      tablespoons   hoisin sauce
   2      tablespoons   tamari
   2      tablespoons   balsamic vinegar
   1      teaspoon      sugar
     1/4  teaspoon      hot pepper sauce
   2      tablespoons   sesame oil
     1/2  tablespoon    minced ginger root
   4                    scallions -- thinly sliced
   1      tablespoon    sesame seeds -- toasted

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