This recipe is adapted from an eggplant recipe on vegan connection. I served this with seasoned potatoes and fried tomatoes. The marinade in this recipe seems excessive but it is enough for two large eggplants.
1/4 cup Natural soy sauce
1/4 cup White wine
2 tbsp. Vegetable oil
2 tbsp. Dark sesame oil
3 tbsp. Light brown sugar
2 tbsp. Rice wine vinegar
2 Garlic cloves, crushed or minced
1 tsp. Ginger root, freshly grated
Combine the marinade in a small bowl. Peel and slice the eggplant into 1 cm thick pieces*. Place eggplant in a shallow dish and cover with marinade. Make sure each slice of eggplant is coated with marinade and leave it to sit for at least 15 minutes.
Pre-heat grill and grill tray. When very hot, place eggplant on a single layer on grill tray. Brush with marinade. Grill for ten minutes or until the first side is cooked. Turn the slices of eggplant over, brush with marinade and cook for a further ten minutes.
* Eggplant can be salted and place in a colander for 30 minutes to remove the bitter juices if desired. If salted, then rinse and drain well before proceeding with the next part of the recipe.