Barbecued Eggplant Chinese Style

• 1 large or four baby eggplant
• Coarse salt
• 2 tablespoons sesame seeds
• 4 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 tablespoons dry sherry
• 1 tablespoon peanut or vegetable oil
• 1 scallion (white and green part, chopped)
• 1/4 cup chicken stock

1. Slice the eggplant in pieces half an inch thick.
2. If using large purple eggplant, sprinkle with salt and allow to drain for one hour.
3. Pat dry with paper towels.
4. Using a wok or large frying pan, brown the sesame seeds over medium heat.
5. Remove and set aside.
6. In a small bowl combine the hoisin and soy sauces, sugar and sherry to make a seasoning sauce.
7. Steam the eggplant slices over high heat for five minutes.
8. Remove from steamer and allow to cool.
9. Place on a rack and broil for five minutes on each side.
10. Transfer the eggplant to a preheated flat serving dish and arrange the slices in an overlapping pattern.
11. Place the wok or skillet over high heat for about one minute.
12. Add the oil and heat until hot but not smoking.
13. Add the scallions and stir-fry for a few seconds.
14. Re-stir the seasoning sauce and add it all at once to the wok; stir-fry for 30 seconds.
15. Pour in the stock and stir another 15 seconds.
16. Pour the sauce over the eggplant slices and sprinkle with sesame seeds.
17. Serve immediately.

four baby eggplant, salt, sesame seeds, hoisin sauce, soy sauce, sugar, sherry, peanut, scallion, chicken stock

Taken from cooking.nytimes.com/recipes/10923 (may not work)