Grilled Eggplant Teriyaki Food

GRILLED EGGPLANT TERIYAKI

Grilled Eggplant Teriyaki image

Provided by Food Network

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

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

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.

Nutrition Facts : Calories 121 calorie, Fat 4.5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 904 milligrams, Carbohydrate 20 grams, Fiber 9 grams, Protein 4 grams, Sugar 11 grams

JAPANESE EGGPLANT, TERIYAKI STYLE

Japanese Eggplant, Teriyaki Style image

From the March 2005 issue of Fitness Magazine. Try just a spray of olive oil instead of brushing it on to save on fat. Super quick and easy!

Provided by VegSocialWorker

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 slender Japanese eggplants, ends trimmed, halved lengthwise (about 1 lb)
4 teaspoons extra-light olive oil, divided
2 tablespoons reduced sodium soy sauce
4 teaspoons sugar
1 tablespoon mirin
2 tablespoons minced scallions

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.

Nutrition Facts : Calories 195.1, Fat 5.5, SaturatedFat 0.8, Sodium 334.5, Carbohydrate 36.6, Fiber 18.8, Sugar 17.4, Protein 6.1

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