Some may cry fie on me as a heretic, but I was overjoyed by the success of my experiment yesterday. Instead of wokking the eggplant until tender in oodles of oil, I sliced it crosswise into quarter-inch pieces, brushed both sides sparingly with safflower seasoned with a few drops of sesame oil, and grilled it under the broiler for about five mins on each side until tender. I then wokked it briefly with minced fresh ginger, garlic, red hot pepper, and soy sauce. It was delicious (the ginger is what gets me off, as I have noted here before), and only required about 2 tbsp oil max (including final wokking) instead of the usual half bottle. Hardly traditional, but, personally, I need to eat more eggplant and less oil.