4 Neon Eggplant, halved lengthwise
1/4 Cup Soy Sauce
1/4 Cup Dry Sherry
2 TBSP toasted Sesame Oil
3 Garlic Cloves, finely minced
Salt and Pepper
2 TBSP Sesame Seeds, lightly toasted
Salt and Pepper, QB
 
Place eggplant in a large shallow baking dish. Mix together the soy sauce, sherry, sesame oil, and garlic in a small bowl. Pour the marinade over the eggplant and let marinate at room temperature for 1 hour. Preheat grill. Season the eggplant with salt and pepper to taste and grill on each side for 3 minutes, basting occasionally with the remaining marinade. Serve topped with the toasted sesame seeds.