2 medium eggplants Kosher salt Marinade, recipe follows Sesame seeds, for garnish
Preheat an outdoor grill to medium heat.
Slice eggplant into 1/2-inch-thick slices. Sprinkle with salt and let stand in a colander set over a bowl or the sink for 20 minutes. Rinse briefly and pat dry.
Pour marinade over eggplant and let stand for at least 10 minutes or up to overnight in the refrigerator. Remove from marinade, reserving leftover marinade. Place eggplant on grill, cook until eggplant is cooked through and lightly browned on all sides, about 10 to 15 minutes. Remove from grill. Serve with reserved marinade and sprinkle with sesame seeds.
Marinade: 1/4 cup soy sauce 3 tablespoons light brown sugar 2 tablespoons olive oil 2 tablespoons rice vinegar or white wine vinegar 1 teaspoon dark sesame oil 1 teaspoon grated fresh ginger 3 cloves garlic, minced
Whisk together all ingredients in a small bowl. Let stand for 10 minutes.
