Barbecued Eggplant Chinese Style - four baby eggplant

Method

• Slice the eggplant in pieces half an inch thick.
• If using large purple eggplant, sprinkle with salt and allow to drain for one hour.
• Pat dry with paper towels.
• Using a wok or large frying pan, brown the sesame seeds over medium heat.
• Remove and set aside.
• In a small bowl combine the hoisin and soy sauces, sugar and sherry to make a seasoning sauce.
• Steam the eggplant slices over high heat for five minutes.
• Remove from steamer and allow to cool.
• Place on a rack and broil for five minutes on each side.
• Transfer the eggplant to a preheated flat serving dish and arrange the slices in an overlapping pattern.
• Place the wok or skillet over high heat for about one minute.
• Add the oil and heat until hot but not smoking.
• Add the scallions and stir-fry for a few seconds.
• Re-stir the seasoning sauce and add it all at once to the wok; stir-fry for 30 seconds.
• Pour in the stock and stir another 15 seconds.
• Pour the sauce over the eggplant slices and sprinkle with sesame seeds.
• Serve immediately.