Japanese Eggplant with Sesame-Ginger Glaze

Title:
Japanese Eggplant with Sesame-Ginger Glaze

Yield:
4 Servings

Categories:
Vegetables,
Barbecue




Ingredients:





     1 tb Rice-wine or cider vinegar


     1 tb Soy sauce


     1 tb Hoisin sauce (optional)


     3 tb Toasted sesame oil


     1 tb Sugar


     2 tb Minced fresh ginger


     3    Garlic cloves; minced


     8 sm Japanese eggplant (4 oz ea.)


          -- halved lengthwise


     2 tb Oil


          Salt


          Freshly ground black pepper


     2    Scallions; 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)


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini