Grilling: Chinese Eggplant With Garlic And Ginger Sauce

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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

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