Grilled Eggplant Teriyaki
2 medium-large eggplants, about 2 to 2 1/2 pounds total
Slice the eggplants 1/2-inch thick and peel. Salt them and let stand in a colander for 30 minutes, then rinse well.
2 scallions, green parts only, thinly sliced
1/2 red bell pepper, finely diced
1 tablespoon sesame seeds
1/4 cup soy sauce or tamari
1/4 cup sake or white wine
2 tablespoons canola oil
2 teaspoons dark sesame oil
3 tablespoons light brown sugar
2 tablespoons rice vinegar or white wine vinegar
1 to 2 cloves crushed or minced garlic
1 teaspoon freshly grated ginger
Prepare grill. Brush the eggplant slices generously on both sides with Teriyaki Marinade. Grill on each side until nicely browned and tender (5 to 10 minutes on each side, depending on the heat of the coals). Remove and let cool slightly on a cutting surface. Cut into strips and place in a serving container. Stir in the scallions. Add enough additional Teriyaki Sauce to moisten and flavor the eggplant to taste. Sprinkle the top with the red pepper dice and sesame seeds.
For the marinade:
Combine all the ingredients in a small container. Let stand until the sugar is dissolved. When brushing on foods, swirl the mixture often with the brush to keep combined.
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