CHINESE EGGPLANT WITH GINGER AND SCALLIONS

Steps:

• 1. Preheat the grill to medium high heat. Peel the eggplants and cut on the diagonal into 1/4-inch slices. Brush the slices with sesame oil and grill over medium heat for 2 minutes per side or until golden brown. The recipe can be prepared up to 24 hours ahead to this stage. 2. For the sauce, combine the soy sauce, rice wine, vinegar, sugar, and cornstarch in a small bowl and stir to mix. 3. Heat a wok (preferably non-stick) over a high flame. Swirl in the canola oil. Add the garlic, ginger, scallion whites, and chilies and stir fry for 10 seconds or until fragrant but not brown. Add the eggplant and stir fry for 1 minute. Stir the sauce and add it to the eggplant. Bring the mixture to a boil; the sauce should thicken. Transfer the eggplant to a platter or bowl and sprinkle with scallion greens. The eggplant can be served hot or cold as an appetizer or vegetable side dish. This rendition calls for grilling the eggplant, which imparts a smoky flavor in addition to dramatically reducing the fat.