2Japanese eggplantstrimmed, cut in half lengthwise
2teaspoonsolive oil plus more for brushing eggplant
1scallionminced (reserve a little for garnish)
dash of hot pepper flakes
1tablespoongluten-free soy sauce
toasted sesame seedsfor garnish
Brush a little olive oil on both sides of eggplant pieces. Grill until soft and cooked through.
Heat 2 teaspoons olive oil in a small saucepan. Add garlic, scallion and red pepper flakes, and saute until fragrant, about 30 seconds. Turn off heat and add soy sauce, rice vinegar, sugar and sesame oil. Stir well and serve over grilled eggplant.
Garnish with toasted sesame seeds and minced scallions.