Grilled Japanese Eggplant

Name: Grilled Japanese Eggplant
Yield: 4 servings (2 pieces per serving)
Ingredients: 4 Japanese eggplant, halved lengthwise; 1/4 cup soy sauce; 1/4 cup dry sherry; 2 tablespoons toasted sesame oil; 3 cloves garlic finely minced; Salt and freshly ground pepper; 2 tablespoons sesame seeds, toasted lightly

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Level: Easy

Yield: 4 servings (2 pieces per serving)

Level: Easy

Yield: 4 servings (2 pieces per serving)

Ingredients

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4 Japanese eggplant, halved lengthwise

1/4 cup soy sauce

1/4 cup dry sherry

2 tablespoons toasted sesame oil

3 cloves garlic finely minced

Salt and freshly ground pepper

2 tablespoons sesame seeds, toasted lightly

Directions

Watch how to make this recipe.

Place eggplant in a large shallow baking dish. Mix together the soy sauce, sherry, sesame oil, and garlic in a small bowl. Pour the marinade over the eggplant and let marinate at room temperature for 1 hour. Preheat grill. Season the eggplant with salt and pepper to taste and grill on each side for 3 minutes, basting occasionally with the remaining marinade. Serve topped with the toasted sesame seeds.