Salad of Grilled Pepper And Eggplant With Chinese Glaze

• 1/4 cup Chinese sesame oil
• 1 1/2 tablespoons rice vinegar
• 1 tablespoon grated fresh ginger
• 2 teaspoons soy sauce
• 1/2 teaspoon sugar
• A few drops hot chili oil
• 2 sweet red peppers, cored, seeded and quartered
• 1 medium eggplant, about 1 1/4 pound, in 1/2-inch thick slices
• 2 tablespoons minced scallions
• 1 tablespoon chopped coriander leaves

1. Preheat grill or broiler.
2. Mix the sesame oil, rice vinegar, ginger, soy sauce, sugar and chili oil together.
3. Brush on the peppers and the eggplant slices.
4. Grill or broil the peppers and eggplant until nicely seared.
5. When the grilling is done, coarsely chop the peppers and eggplant.
6. Fold in the scallions, allow to cool to room temperature and serve as a side dish sprinkled with coriander.

chinese sesame oil, rice vinegar, ginger, soy sauce, sugar, chili oil, sweet red peppers, eggplant, scallions, coriander leaves

Taken from cooking.nytimes.com/recipes/10535 (may not work)