Title: Grilled eggplant with hoisin sauce
 Categories: Main dish, Vegetarian
      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 ea 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