- 1 cup hickory smoke chips, soaked in water 30 minutes, drained
- 1 large eggplant (about 1 1/4 pounds), sliced into 3/4-inch-thick rounds
- 4 tablespoons corn oil
- 1 tablespoon sesame seeds
- 2 tablespoons seasoned rice vinegar
- 1 1/2 teaspoons soy sauce
- 3/4 teaspoon oriental sesame oil
- 1/8 teaspoon dried crushed red pepper
- 1 bunch watercress, trimmed
- Prepare barbecue (medium heat). Place smoke chips in 8×6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Brush eggplant with 2 tablespoons corn oil. Grill until cooked, about 5 minutes per side. Cut into 3/4-inch cubes. Place in large bowl.
- Toast sesame seeds in heavy small skillet over medium-low heat until light brown, about 5 minutes.
- Whisk vinegar, soy sauce, sesame oil, crushed red pepper and 2 tablespoons corn oil in medium bowl. Add watercress to eggplant in large bowl. Toss with enough dressing to coat. Season with salt and pepper. Sprinkle sesame seeds over salad.