Grilled Eggplant Teriyaki

Name: Grilled Eggplant Teriyaki
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 to 6 servings
Ingredients: 2 medium eggplants; Kosher salt; Marinade, recipe follows; Sesame seeds, for garnish; 1/4 cup soy sauce; 3 tablespoons light brown sugar; 2 tablespoons olive oil; 2 tablespoons rice vinegar or white wine vinegar; 1 teaspoon dark sesame oil; 1 teaspoon grated fresh ginger; 3 cloves garlic, minced

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Level: Easy
Total: 1 hr 5 min

Prep: 20 min
Inactive: 30 min
Cook: 15 min

Yield: 4 to 6 servings

Level: Easy
Total: 1 hr 5 min

Prep: 20 min
Inactive: 30 min
Cook: 15 min

Yield: 4 to 6 servings

Ingredients

2 medium eggplants

Kosher salt

Marinade, recipe follows

Sesame seeds, for garnish

Marinade:

1/4 cup soy sauce

3 tablespoons light brown sugar

2 tablespoons olive oil

2 tablespoons rice vinegar or white wine vinegar

1 teaspoon dark sesame oil

1 teaspoon grated fresh ginger

3 cloves garlic, minced

Directions

Preheat an outdoor grill to medium heat.
Slice eggplant into 1/2-inch-thick slices. Sprinkle with salt and let stand in a colander set over a bowl or the sink for 20 minutes. Rinse briefly and pat dry.
Pour marinade over eggplant and let stand for at least 10 minutes or up to overnight in the refrigerator. Remove from marinade, reserving leftover marinade. Place eggplant on grill, cook until eggplant is cooked through and lightly browned on all sides, about 10 to 15 minutes. Remove from grill. Serve with reserved marinade and sprinkle with sesame seeds.