Japanese Eggplant Teriyaki Style Recipes

Steps:

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

Steps:

• Cut eggplants into 1" slices and soak in water for 10-15 minutes. Drain and dry them.
• Heat large, non-stick skillet and add 1/8 inch of vegetable oil and cook the eggplant slices on both sides until tender, adding more oil as needed.
• Remove from heat.
• Combine the other ingredients, except the seeds, including a few drops of sesame oil. Add to eggplant and let it sit for 10-20 minutes marinating.
• Before serving, sprinkle with sesame seeds.
• Serve warm or at room temperature.

Steps:

• Heat broiler.
• Using a sharp knife, lightly score eggplant flesh in a criss-cross pattern.
• Arrange the eggplant skin side up in a single layer on a non-stick broiler pan.
• Lightly brush with half the oil; broil 4 inches away from heat source for 3 minutes or until dimpled but not charred.
• Meanwhile, in a small bowl combine soy sauce, sugar and mirin.
• Turn eggplant slices over and brush with remaining oil; broil 1 minute.
• Brush with soy sauce mixture; broil 1 more minute more until eggplant is tender when it's pierced with a knife.
• Sprinkle with scallions before serving.