Slice eggplant into 1/4-inch thick rounds. Sprinkle
with salt & place in a colander. Cover with a
weighted down plate & leave for 30 minutes. Whisk
together hoisin, tamari, vinegar, sugar, sauce, oil,
garlic & ginger. Rinse eggplant & pat dry.
Pre-heat grill or brioler. Place eggplant onto cookie
sheet or directly on grill & cook till tender, about 5
to 7 minutes per side. Transfer to a serving dish &
pour the sauce over the top. Sprinkle with scallions
& sesame seeds. Serve warm
