- sauce hoshin - 1/4 cup
- canola oil - 2 items. spoons
- eggplant - 1 piece (500 g), sliced along)
- salt - - To taste
Heat the grill to medium temperature. In a small bowl, whisk together the chicken sauce and 1 tablespoon of oil, set aside. Cut the eggplants along in half. Lubricate the eggplant with the remaining 1 tablespoon of oil on both sides and season with salt. Grill until the eggplant is soft, 4 to 7 minutes on each side. Lubricate on both sides with the prepared glaze and again lay the eggplant on the grill. Fry about 1 minute from each side. Serve eggplants in hot condition.
Servings: 4