Ingredients
2 tbsp Minced fresh ginger
1 tbsp Apple cider vinegar
8 sm Japanese eggplant (4 oz ea.)
Freshly ground black pepper
Directions
1.
1. Together whisk soy sauce, sesame oil, sugar, vinegar, garlic, and ginger in a small bowl.
2.
2. Put or brush oil over all surfaces of eggplant and sprinkle with salt and pepper to taste.
3.
3. Prepare your barbecue grill (medium heat).
4.
4. Barbecue eggplant cut side down and cook for 5 min.
5.
5. Brush with glaze when turning.
6.
6. Continue grilling until it is very soft.
7.
7. Put eggplant in a serving platter and drizzle with more glaze.
8.
8. Sprinkle with minced scallions and serve.
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