Vegetarian > Grilled Teriyaki Eggplant >
Grilled Teriyaki Eggplant
2 Eggplants
2 scallions, thinly sliced (green parts only)
1/2 red bell pepper, finely diced
1 TBS sesame seeds
Pinch of salt
Marinade:
1/4 C soy sauce
1/4 C Sake or white wine
2 TBS Safflower oil
2 TBS dark sesame oil
3 TBS light brown sugar
2 TBS rice vinegar (or white wine vinegar)
2 cloves garlic, crushed or minced
1 tsp. fresh ginger, grated
Combine all of the marinade ingredients in a small container; let stand until sugar has dissolved. When brushing marinade on foods, swirl the mixture often with the brush to keep combined. Peel the eggplants and cut into 1/2" thick slices. Salt lightly and place in a colander for twenty minutes; rinse and drain. Prepare outdoor grill or broiler. Brush the eggplant slices generously with the marinade on both sides (swirling the marinade mixture on occasion to keep well blended). Grill eggplant slices until browned and tender (five to ten 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 dish. Stir in the scallions, and add enough of the marinade to moisten and flavor the eggplant to taste. Sprinkle with diced peppers and sesame seeds. Serve.
*Eggplants image (C) Alex Fiore.
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