Grilled Chinese Eggplant With Garlic And Ginger Sauce

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Andrea's Recipes


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1-1/2 pounds Chinese or Japanese eggplant, peeled and 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, white part minced, green part thinly sliced

1 to 3 jalapeno or serrano chilies, minced (We used one of our homegrown peppers minus the seeds and thought it was pretty mild.)

3 tablespoons soy sauce

2 tablespoons rice wine

2 tablespoons rice vinegar

1 tablespoon honey or sugar (If you warm the honey a bit, it mixes in easily.)

1 tablespoon cornstarch

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