- 1 large Eggplant cut in 3/4 inch rounds.
Dipping sauce:
In a small pan simmer 2 minutes then set aside:
- 2 Tbsp soy sauce
- 1.5 Tbsp honey
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. water
To be combined and brushed onto Eggplant before grilling:
- 3 Tbsp. peanut oil
- 2 tsp. mint
- 2 tsp. fresh ginger
- black pepper
Brush Eggplant with peanut oil mixture. Grill 4-5 minutes a side or until tender. Serve with sauce for dipping. A great appetizer.
