Leslie Scott’s Sweet and Sour Eggplant with Ginger

• Mayo
• Soy sauce
• 2 eggplants
• Tomato Paste
• 1/2 stick butter
• Rice wine vinegar
• Red pepper flakes
• 1/2 cup Brown sugar
• Garlic paste (or fresh)
• Ginger paste (or fresh ginger)

• Royal Oak® Lump Charcoal
• Royal Oak® Tumbleweeds
• Charcoal Grill

1.  Slice eggplant into spears and add to a bowl of iced saltwater.

2. Mix together the soy, brown sugar, ginger, garlic, butter, and red pepper flakes in a pan over a charcoal fire.

3. Grill eggplant and glaze with soy sauce mixture.

4. Mix together leftover soy mixture, ginger, tomato paste, and Mayo.

5. Drizzle over the eggplant before serving.