3 small eggplants cut lengthwise into 8 long wedges
1 tablespoon ginger fresh grated
2 tablespoons honey
3 plum tomatoes
0.3 teaspoon pepper flakes red crushed
3 small heads the of 1 cos lettuce
1 tablespoon sesame oil
0.3 cup soya sauce
Equipment
whisk
grill
Directions
Using a whisk, combine the soy sauce, honey, sesame oil, sherry, ginger, and crushed red pepper.
Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium.
Brush the cut sides of the eggplant wedges with the marinade and place on grill. Grill 5 minutes.
Brush the romaine and tomatoes and place on grill. Baste the eggplant and turn and cook until all the vegetables are fork-tender, about 10 minutes more.
