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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


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