JAPANESE EGGPLANT WITH HOISIN GINGER GLAZE

2 tablespoons olive oil

3 tablespoons hoisin sauce

4 large garlic cloves, chopped

1 tablespoon fresh ginger, grated on a microplane (or finely chopped)

6 Japanese eggplants (about 8” long), sliced in half lengthwise

1 tablespoon sesame seeds

3 scallions, chopped

Heat grill to medium high heat.

Combine olive oil, hoisin, garlic, and ginger in a small bowl and whisk to combine.  Liberally brush the sauce over the cut side of each eggplant half and place them cut-side down on the hot grill.  Cover and cook for about minutes until they start to become soft and have grill marks.  Turn them over to skin side and brush any remaining sauce on the cooked side.  Cover the grill again and cook for another 2-3 minutes until very soft and tender.  Remove from heat.

Toast the sesame seeds in a small skillet until lightly browned and sprinkle over eggplant along with scallions.

Delicious as a side dish or a main dish served over rice.

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