Pierce eggplant in several places. Bake uncovered at 400° until very soft (45-60 minutes). Cool. Pull off and discard skin. Shred flesh. Cover and chill for as long as 2 days.
Mince garlic and ginger. Cook sesame seeds in oil over low heat for 2 minutes. Stir in soy sauce, vinegar, sugar, garlic, and ginger. Cover and chill.
Thinly slice green onions. Drain eggplant well in colander. Combine green onion, dressing, and eggplant. Stir well. Serve.
Makes 4 servings.
108 calories per serving
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