2 tbsp. sesame seeds
3 whole chicken breasts (about 1 lb. each), skinned, boned and split
Sherry-Soy Marinade (recipe follows)
6 med.-size Oriental eggplants (about 1 1/2 lbs. total)
18 lg. fresh shitake mushrooms or regular button mushrooms

In a small frying pan, toast sesame seeds over medium heat, shaking pan often, until golden (about 3 minutes). Set aside.

Cut each breast half into 6 equal-size chunks; place in a medium bowl. Prepare Sherry-Soy Marinade. Pour 1/4 cup of the marinade over chicken, turning gently to coat. Reserve remaining marinade. Cover and refrigerate chicken and reserved marinade separately for at least 1 hour or up to 8 hours.

Lift chicken from marinade and let drain briefly, discarding marinade in bowl. Thread chicken on skewers. Set aside.

Evenly slash each eggplant lengthwise in 4 or 5 pieces, making cuts about 1/3 inch deep. Cut mushroom stems flush with caps. Place eggplants on a lightly greased grill 4-6 inches above a solid bed of hot coals. Cook, turning often, until very soft when pressed (about 35 minutes).

About 20 minutes before eggplants are done, dip mushrooms in reserved marinade. Drain briefly and place on grill. Cook, turning once, until lightly browned (about 10 minutes total). Meanwhile, place chicken on grill and cook, turning occasionally, until meat in center is no longer pink; cut to test (10-12 minutes).

Arrange chicken and vegetables on separate platters. Moisten with some of the remaining marinade and sprinkle with sesame seeds. Offer with remaining marinade. Makes 6 servings.

SHERRY-SOY MARINADE:

Stir together 1/3 cup dry sherry, 3 tablespoons each sesame oil and reduced-sodium soy sauce, and 1 1/2 teaspoons finely minced fresh ginger.