Grilled Eggplant Teriyaki
Eggplant Ingredients
· 2 medium eggplants (peeled)
· Marinade (recipe follows)
· Sesame seeds, for garnish
Directions
Preheat an outdoor grill to medium-high heat.
Slice eggplant into ½ inch thick slices. Rinse briefly and pat dry.
Pour marinade over eggplant and let stand for at least 10 minutes or up to
overnight in the refrigerator. Remove from marinade, reserving leftover
marinade. Place eggplant on grill, cook until eggplant is cooked through and
lightly browned on all sides, about 10 to 15 minutes. Remove from grill.
Serve with reserved marinade and sprinkle with sesame seeds.
Marinade Ingredients
· ¼ cup soy sauce
· 3 tablespoons light brown sugar
· 2 tablespoons olive oil
· 2 tablespoons rice vinegar or white wine vinegar
· 1 tsp. dark sesame oil
· 1 tsp. grated fresh ginger
· 3 cloves garlic, minced
Directions
Whisk together all ingredients in a small bowl. Let stand for 10 minutes.