Grilled Asian Eggplant Sandwich

Serves 4-6

• 4 large Japanese Eggplants, cut diagonally into 1/2″ slices
• 1/2 medium yellow onion, sliced thinly into rings
• 1 red bell pepper, sliced into 1″ strips
• 1/3 cup Tin Sing Classic BBQ Sauce
• Garlic powder, to taste
• 1 tbsp. canola oil
• 2-3 tbsp. chopped cilantro or green onions (optional)
• 1 large clove chopped garlic (optional)
• 1 loaf fresh French bread

1. Place eggplant and bell pepper slices in mixing bowl and coat evenly with Tin Sing BBQ sauce. (Mix with chopped garlic if desired.)
2. Heat non-stick grill or frying pan on high heat. Add canola oil until almost smoking.
3. Add eggplant and bell peppers. Sprinkle garlic powder to taste on vegetables. Grill or stir-fry until brown on both sides and medium soft (about 4 minutes) Adjust heat as necessary. (You may baste vegetables with remaining sauce while grilling.)
4. Remove eggplant/bell peppers from pan and set aside.
5. Add onions to pan and grill or stir-fry until brown. Pour onions over other vegetables.
6. Slice French bread loaf in half and spread sides with Tin Sing BBQ sauce. Add eggplant/bell peppers to bread and top with grilled onions. (Optional) Garnish vegetables with cilantro or green onions before closing sandwich loaf.
7. Slice French loaf into desired size sandwiches to serve.