This is a print preview of "Grilled Eggplant Teriyaki" recipe.

• Click here to print
• or return back to Grilled Eggplant Teriyaki.

Grilled Eggplant Teriyaki Recipe

by Global Cookbook

Ingredients

2 med to large eggplants - (abt 2 1/2 lbs total) Teriyaki Marinade (see recipe) 2 x scallions, green parts only thinly sliced

1/2 x red bell pepper finely diced 1 Tbsp. sesame seeds

Directions

1. Slice the eggplants 1/2-inch thick and peel. Salt them and let stand in a colander for 30 min, then rinse well.
2. Prepare grill. Brush the eggplant slices generously on both sides with Teriyaki Marinade. Grill on each side till nicely browned and tender (5 - 10 min on each side, depending on the heat of the coals). Remove and let cold slightly on a cutting surface.
3. Cut into strips and place in a serving container. Stir in the scallions. Add in sufficient additional Teriyaki Sauce to moisten and flavor the eggplant to taste. Sprinkle the top with the red pepper dice and sesame seeds.
4. This recipe yields 6 servings.

© 2024 CookEatShare