Ingredients

Instructions

  1. In a medium saucepan heat the sesame oil over medium heat.
  2. Add the garlic and red pepper flakes.
  3. Saute for 1 minute.
  4. Whisk in the peanut butter, tamari, lime juice, sugar and water, cooking for 2 minutes.
  5. Add a touch of water-you want the sauce to be the consistency of hot fudge sauce.
  6. Keep warm over low heat.
  7. Heat your grill to medium high heat.
  8. Slice the eggplant 1/2 inch thick.
  9. Brush both sides with oil and lightly salt.
  10. Grill for 8-10 minutes or until tender and lightly browned.
  11. Brush lightly with sauce and serve with remaining sauce.