Food Network: Grilled Eggplant Teriyaki

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Grilled Eggplant Teriyaki
Recipe courtesy Colleen A. Patrick-Goudreau

Ingredients
2 medium eggplants
Kosher salt
Marinade, recipe follows
Sesame seeds, for garnish

Instructions
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.

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

Whisk together all ingredients in a small bowl. Let stand for 10
minutes.