Japanese Eggplant W/sesame-Ginger Glaze
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 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 | Cloves garlic; minced | |
| 8 | sm | Japanese eggplant (4 oz ea.); halved lengthwise |
| 2 | tb | Oil |
| Salt | ||
| Freshly ground black pepper | ||
| 2 | Scallions; minced |
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