Whisk together vinegar, soy sauce, hoisin sauce (if using), sesame oil, sugar, ginger and garlic in a small bowl. Brush oil over all surfaces of eggplant and sprinkle with salt and pepper to taste. Prepare barbecue grill (medium heat). Place eggplant, cut side down, on grill and let cook 5 minutes. Turn eggplant and brush with glaze; continue cooking until eggplant is very soft. Transfer eggplant to serving platter and drizzle with more glaze. Sprinkle with minced scallions and serve. Adapted by Karen Mintzias, from a recipe in: "Fine Cooking" (August/September 1995)
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|Serving Size: 1 Serving (41g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 223 (85%)|
|Amt Per Serving||% DV|
|Total Fat 24.8g||33 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 9.7g|
|Cholesterol 0mg||0 %|
|Sodium 63.7mg||2 %|
|Potassium 25.6mg||1 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 10.6g|
|Protein 0.3g||0 %|
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Calories per serving: 262
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