Grilled Japanese Eggplant
- Level: Easy
- Yield: 4 servings (2 pieces per serving)
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- Nutritional Analysis
- Per Serving
- Calories
- 164 calorie
- Total Fat
- 9 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 1441 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 7 grams
- Protein
- 4 grams
- Sugar
- 7 grams
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.