6 japanese eggplant
2 tablespoons peeled and grated ginger root
1 tablespoon soy sauce
juice of 1/2 lemon
1 teaspoon balsamic vinegar
1 teaspoon vegetable oil
1 cup chopped green onion
Slice the eggplant crosswise in halves, then cut each piece in half lengthwise.
Combine the eggplant in a bowl with the ginger, soy sauce, lemon juice, vinegar and oil, mixing gently to disperse the flavorings. Marinate 15 minutes to 1 hour.
Remove the eggplant from the marinade with a slotted spoon, reserving the marinade. Grill the eggplant over hot coals, about 2 minutes on each side, until soft. (You could also broil the eggplant or cook on a stovetop grill pan.) Place the eggplant on one third of a large platter. Pour the reserved marinade over the eggplant and garnish with the green onion.