Grilled Japanese Eggplant

Yield:
4 servings (2 pieces per serving)
Level:
Easy
NUTRITION INFO
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
Directions

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.


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    This recipe is featured in:

    Summer Produce Guide