Title: Japanese eggplant with sesame-ginger glaze
 Categories: Side dish, Grill, Vegetables
      Yield: 4 Servings
 
      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 ea Garlic cloves, minced
      8 sm Japanese eggplant (4 oz ea.)
           -- halved lengthwise
      2 tb Oil
           Salt
           Freshly ground black pepper
      2 ea 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)