Recipe - Grilled Eggplant With Fresh Mint And Balsamic Vinegar

1 lg Eggplant
1 teaspoon Salt
3 tablespoon Hoisin sauce
2 tablespoon Tamari
2 tablespoon Balsamic vinegar
1 teaspoon Sugar
One fourth teaspoon Hot pepper sauce
2 tablespoon Sesame oil
One half tablespoon Minced ginger root
4 Scallions, thinly cut or sliced up
1 tablespoon Sesame seeds, toasted

Slice eggplant into 1/4inch 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. Preheat 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