1 tablespoon sesame oil
3 tablespoons canola oil
1/4 cup naturally brewed balsamic vinegar
3 tablespoons canola oil
2 Japanese eggplant, sliced lengthwise 1/3-inch thick
2 red bell peppers
1 block silken tofu
1 1/2 tablespoons extra virgin olive oil
1 tablespoon black sesame seeds
Kosher salt and freshly ground black pepper to taste
Cooking spray

Prepare a hot grill, sprayed slick. Grill whole red bell peppers to blister and blacken skin. Once skin is fully blistered, remove peppers to a heat-proof bowl and cover bowl tightly with plastic wrap. (The steam coming from the peppers will steam and soften the skin, making them easier to peel.) In a medium bowl, whisk together 1/2 tablespoon sesame oil, 3 tablespoons balsamic vinegar and canola oil. Season the eggplant slices and brush them with the sesame vinaigrette. Grill the eggplant slices until cooked through, glazing each side as necessary, about 4-5 minutes total. Once peppers have steamed, remove from bowl and peel off blackened skin. Cut off top of pepper to remove stem and seeds. Make one lengthwise cut in each pepper, to open pepper and lay flat. Scrape off any remaining seeds and brush peppers with sesame vinaigrette. Lay pepper on a plate and top with eggplant slices. Meanwhile, in a food processor fitted with a blade, puree the tofu with remaining 1/2 tablespoon of sesame oil, 1 tablespoon naturally brewed balsamic vinegar and extra virgin olive oil. Check for flavor and season. Place a quenelle of tofu on vegetable carpaccio, garnish with black sesame seeds, drizzle extra vinaigrette, serve.