Grilled Eggplant With Hoisin Saucechinese, sauces, side dishes, vegetables, vegetarian 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 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 |
