SPICY SESAME EGGPLANT SALAD

Spicy Sesame Eggplant Salad

Makes 4 servings

2 pounds eggplant, cut lengthwise into slices (1/2 inch thick)

2 tablespoons toasted sesame oil, plus more for brushing eggplant

4 cloves garlic

1-1/2-inch slice fresh ginger, peeled

3 tablespoons Chinese sesame paste or smooth peanut butter, plus more if needed

3 tablespoons soy sauce

2 tablespoons dry sherry

1 tablespoon Chinese black vinegar or balsamic vinegar

1 tablespoon sugar

1/4 cup warm chicken or vegetable broth

Hot chili paste or cayenne pepper to taste

Napa cabbage leaves

4 carrots, shaved into long ribbons with a vegetable peeler

1/4 cup sliced green onion

Sprinkle eggplant slices on both sides with salt and set on a rack to drain for one hour. Brush off salt; then brush each side lightly with sesame oil. Grill or broil until golden on both sides and softened. Cool and chop coarsely.

In a food processor or blender, finely mince garlic and ginger; then add sesame paste, soy sauce, sherry, vinegar, sugar, warm broth and remaining two tablespoons toasted sesame oil. Process until smooth. Season highly with hot chili paste or cayenne pepper to taste, keeping in mind that the bland eggplant will absorb a great deal of flavor.