2 medium sized Florida eggplant, cut into ¼ inch slices
2 tablespoons olive oil
1 tablespoon Florida seasoning blend (Everglades or your favorite)
1 bunch scallions, trimmed and sliced thin
½ cup sweet and sour sauce (plus extra for garnish)
1 tablespoon fresh garlic, chopped fine
¼ cup Florida red bell pepper, diced small
½ lemon, juiced
1 tablespoon Florida hot honey
1 tablespoon white sesame seeds
1 tablespoon chili-garlic crunch
In a small mixing bowl combine garlic, peppers, lemon juice, hot honey, chili garlic and sweet and sour sauce. Mix ingredients well and set aside.
Preheat charcoal or gas grill to medium-high. Add eggplant to a mixing bowl, drizzle with olive oil and seasoning blend and stir. Place eggplant on grill and cook about 2 minutes on each side until crisp yet fork tender. Remove eggplant from the grill and arrange slices on a medium sized platter. Top with sesame seeds, sliced scallions and drizzle with sweet and sour sauce. Serve warm.
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