I am not a big vegetable-eater but I go gaga over grilled vegetables like eggplant, etc. So in particular, I love this recipe because it combines the basic elements (atleast for me) to make a dish taste delicious.

Ingredients:

1 1/2 pounds Chinese or Japanese eggplant, cut diagonally in 1/2-inch slices

1 teaspoon sesame oil

1 tablespoon canola or peanut oil

3 cloves garlic, minced

2 teaspoons minced fresh ginger

3 scallions, thinly sliced

1 to 3 jalapeno or serrano chilies, minced

For the sauce:

3 tablespoons soy sauce

2 tablespoons rice wine

2 tablespoons rice vinegar

1 tablespoon honey or sugar

1 tablespoon cornstarch

Procedure:

1. In a small bowl, stir together the soy sauce, rice wine, rice vinegar, honey, and cornstarch. Set aside.

2. Light…