Grilled Eggplant Teriyaki
Yield: 6 servings
-----------------------------TERIYAKI MARINADE-----------------------------
1/4 cup Natural soy sauce
1/4 cup Sake or white wine
2 tbsp. Safflower oil
2 tbsp. Dark sesame oil
3 tbsp. Light brown sugar
2 tbsp. Rice vinegar or white wine vinegar
2 Garlic cloves, crushed or minced
1 tsp. Ginger root, freshly grated
----------------------------------EGGPLANT--------------------------
2 Eggplants, about 2-2 1/2 lb total
Pinch salt
2 Scallions, green parts only, thinly sliced
1/2 Red bell pepper, finely diced
1 tbsp. Sesame seeds
Combine all marinade 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.
Peel eggplants and cut into 1/2-inch-thick slices. Salt lightly and place in a colander
for 30 minutes, then rinse and drain.
Prepare grill. Brush the eggplant slices generously on both sides with Teriyaki
Marinade. Grill slices 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 Marinade to moisten and flavor the eggplant to taste.
Sprinkle with diced peppers and sesame seeds.
Per serving: 110 cal. 5 gr. fat