Grilled Eggplant Teriyaki
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 medium
Eggplant1 cup
Soy Sauce3 tbsps
Light Brown Sugar2 tbsps
Olive Oil2 tbsps
Rice Vinegar1 tsp
Ginger (grated fresh)3 cloves
Garlic (minced)Directions:
1
Preheat an outdoor grill to medium heat
2
Slice eggplant into 1/2-inch-thick slices
3
Sprinkle with salt and let stand in a colander set over a bowl or the sink for 20 minutes
4
Rinse briefly and pat dry
5
Pour marinade over eggplant and let stand for at least 10 minutes or up to overnight in the refrigerator
6
Remove from marinade, reserving leftover marinade
7
Place eggplant on grill, cook until eggplant is cooked through and lightly browned on all sides, about 10 to 15 minutes
8
Remove from grill
9
Serve with reserved marinade and sprinkle with sesame seeds
10
Whisk together all ingredients in a small bowl
11
Let stand for 10 minutes