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
Directions
Prepare barbecue (medium heat). Place smoke chips in 8x6-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.
