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