Title: Grilled Eggplant with Hoisin Sauce
Categories: Vegetarian Sauce Chinese
Yield: 4 Servings

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		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

"Vegetarian Times", April 1992

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