BBQ Eggplant In Garlic Sauce
Why is this earthy dish so heavenly? The secret's in the sauce!
1-1/2 pounds eggplant, peeled and cut into 1x1x2-inch strips
1 green bell pepper, cut into 1x2-inch strips
1 red bell pepper, cut into 1x2-inch strips
2/3 cup olive oil, divided in half
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1/2 tablespoon hoisin sauce or hot bean sauce
1/4 cup sugar
1/4 cup rice vinegar
1/4 cup chicken broth
1/4 cup light soy sauce
1/4 cup dark soy sauce
1 tablespoon sesame oil
2 tablespoons cornstarch
2 tablespoons water
Place eggplant and pepper strips in large bowl; pour 1/3 cup oil over strips and toss to coat. Place vegetables in center of cooking grate. Grill 6 to 8 minutes.
Meanwhile in small saucepan heat 1/3 cup oil over medium heat. Add ginger and garlic and cook 1 minute until brown. Add hoisin sauce and stir. Quickly add sugar, vinegar, chicken broth, light soy sauce, dark soy sauce, and sesame oil. Bring to a boil. Stir cornstarch into water until dissolved. Add to sauce and stir until thickened. Pour sauce over vegetables; toss to coat.
Makes 6 servings.