Eggplant and Watercress Salad with Sesame

• 1 cup hickory smoke chips, soaked in water 30 minutes, drained
• 1 large eggplant (about 1 1/4 pounds), sliced into 3/4-inch-thick rounds
• 4 tablespoons corn oil
• 1 tablespoon sesame seeds
• 2 tablespoons seasoned rice vinegar
• 1 1/2 teaspoons soy sauce
• 3/4 teaspoon oriental sesame oil
• 1/8 teaspoon dried crushed red pepper
• 1 bunch watercress, trimmed

1. Prepare barbecue (medium heat).
2. Place smoke chips in 8x6-inch foil packet with open top.
3. Set packet atop coals about 5 minutes before grilling.
4. Brush eggplant with 2 tablespoons corn oil.
5. Grill until cooked, about 5 minutes per side.
6. Cut into 3/4-inch cubes.
7. Place in large bowl.
8. Toast sesame seeds in heavy small skillet over medium-low heat until light brown, about 5 minutes.
9. Whisk vinegar, soy sauce, sesame oil, crushed red pepper and 2 tablespoons corn oil in medium bowl.
10. Add watercress to eggplant in large bowl.
11. Toss with enough dressing to coat.
12. Season with salt and pepper.
13. Sprinkle sesame seeds over salad.

hickory smoke chips, eggplant, corn oil, sesame seeds, rice vinegar, soy sauce, oriental sesame oil, red pepper

Taken from www.epicurious.com/recipes/food/views/eggplant-and-watercress-salad-with-sesame-2152 (may not work)