Eggplant is loaded with vitamins, minerals and fiber. It easily absorbs flavors from whatever you cook it in or add to it – in this case, a tasty and smoky Asian influence.

½ cup extra virgin olive oil, plus extra for brushing

5 large scallions (spring green onions), 4 coarsely chopped, 1 thickly sliced for garnish

2 Tbsp. soy sauce

2 tsp. toasted sesame oil (be sure to get toasted oil which is much more flavorful than refined sesame oil)

2 tsp. sesame seeds

Freshly ground black pepper

2 large eggplants (about 2-1/2 lb. total), cut crosswise into ½-inch thick slices.

Puree ½ cup olive oil, chopped scallions, soy sauce and sesame oil in a blender. Transfer to a small bowl and stir in sesame seeds and pepper to taste. Cover and chill; can be made a day ahead.

Over medium-hot charcoal fire or high heat gas grill, brush grate with oil. Generously brush 1 side of each eggplant slice with scallion mixture. Place eggplant slices, seasoned side down on grill. Brush tops with scallion mixture. Grill until tender and charred in spots, about 4 minutes per side. Transfer to a platter and garnish with thinly sliced scallions. Serve warm or at room temperature.

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Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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