Slice the eggplant on the diagonal into 1/4-inch thick slices. Add to a hot grill pan and grill until slices are marked on both sides and the eggplant is tender, about 7 minutes on each side. Season with salt and pepper, remove from grill pan and set aside.
In a bowl, combine the ginger, garlic, olives, tomatoes, scallions, sesame seeds, zest and rice vinegar.
Arrange the eggplant on two plates, top with the vegetable mixture, sprinkle more sesame seeds on top
Recipe courtesy of Bobby Flay