Ingredients
1
cup hickory smoke chips, soaked in water 30 minutes, drained
1
large eggplant (about 1 1/4 pounds), sliced into 3/4-inch-thick rounds
2
tbsp seasoned rice vinegar
3/4
tsp oriental sesame oil
1/8
tsp dried crushed red pepper
1
bunch watercress, trimmed
Directions
1.
Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Brush eggplant with 2 tablespoons corn oil. Grill until cooked, about 5 minutes per side. Cut into 3/4-inch cubes. Place in large bowl.
2.
Toast sesame seeds in heavy small skillet over medium-low heat until light brown, about 5 minutes.
3.
Whisk vinegar, soy sauce, sesame oil, crushed red pepper and 2 tablespoons corn oil in medium bowl. Add watercress to eggplant in large bowl. Toss with enough dressing to coat. Season with salt and pepper. Sprinkle sesame seeds over salad.
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