Instructions:

Yield: 4 servings

1 lb Eggplant
Salt
1 tbsp Olive oil
2 ea Garlic cloves, chopped
2 tbsp Light soy sauce
1 tbsp Rice wine vinegar
2 tsp Oriental sesame oil
1/2 tsp Sugar
1/4 tsp Pepper
1 tbsp Toasted pine nuts
1 ea Green onion, finely chopped

At least one hour before serving, prepare eggplant: Trim and discard ends of eggplant. Cut crosswise diagonally into eight 1/2" thick slices. Sprinkle both sides of slices lightly with salt; place in colander and set aside 30 minutes.

Meanwhile, prepare marinade. In small skillet, heat oil over medium heat. Add garlic and saute until golden. Add soy sauce, vinegar, sesame oil, sugar and pepper. Cook 1 minute. Remove from heat and spread in large shallow baking pan or jelly-roll pan.

Rinse eggplant slices and pat dry. Place slices in pan with marinade, turning to season both sides; set aside at least 20 minutes or up to 2 hours.

Heat broiler. Drain marinade from pan; reserve. Broil eggplant slices 3" from heat source until lightly browned; turn to brown other side. Transfer to serving plate and top with pine nuts and green onions. Reheat marinade, pour over eggplant and serve.