1/2 cup olive oil
5 large green onions; 4 coarsely chopped,
1 thinly sliced
for garnish
2 tablespoons soy sauce
2 teaspoons sesame oil
2 teaspoons sesame seeds
2 eggplants (about 2 1/2 pounds),
cut crosswise into
1/2-inch-thick slices
Puree olive oil, chopped green onions, soy sauce,
and sesame oil in
blender. Transfer mixture to small bowl. Stir in
sesame seeds; season
mixture with pepper.
Prepare barbecue (medium-high heat). Generously
brush 1 side of
each eggplant slice with green onion mixture. Place
eggplant slices,
seasoned side down, on grill. Brush tops of eggplant
slices with
green onion mixture. Cook until tender and charred
in spots, about
4 minutes per side. Transfer to platter. Garnish
with thinly sliced
green onions; serve warm or at room temperature.