Grilled Shrimp And Eggplant Appetizers

• 4 slender eggplants, each about 4 ounces (see note)
• 5 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 16 jumbo shrimp, shelled and de-veined
• 3 tablespoons hoisin sauce
• 4 scallions, very finely minced

1. Cut the tops off the eggplants and slice each eggplant vertically into four slices, each about one-half-inch thick.
2. Place three tablespoons of the oil plus salt and pepper to taste in a large bowl, add the eggplants and toss to coat them completely with this mixture.
3. Place remaining oil along with soy sauce and lemon juice in another bowl, add the shrimp and toss.
4. Allow the shrimp and eggplant to marinate at least 30 minutes, then light the grill.
5. Grill the eggplant slices very close to hot coals for about five minutes, turning them once during the grilling, until they are attractively seared.
6. Do not overcook.
7. String the shrimp on skewers or place them on a fine mesh rack and grill them about two minutes on each side, until they begin to sear.
8. Do not overcook.
9. Spread each grilled eggplant slice with a little of the hoisin sauce and sprinkle with some of the scallion.
10. Place a grilled shrimp on each eggplant slice and roll the eggplant around it.
11. Skewer with a toothpick and serve.

eggplants, extravirgin olive oil, salt, soy sauce, lemon juice, jumbo shrimp, hoisin sauce, scallions

Taken from cooking.nytimes.com/recipes/4229 (may not work)