Grilled Eggplant Teriyaki Recipe

Name: Grilled Eggplant Teriyaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat an outdoor grill to medium heat.
2
Slice eggplant into 1/2-inch-thick slices.
3
Sprinkle with salt and let stand in a colander set over a bowl or the sink for 20 minutes.
4
Rinse briefly and pat dry.
5
Pour marinade over eggplant and let stand for at least 10 minutes or up to overnight in the refrigerator.
6
Remove from marinade, reserving leftover marinade.
7
Place eggplant on grill, cook until eggplant is cooked through and lightly browned on all sides, about 10 to 15 minutes.
8
Remove from grill.
9
Serve with reserved marinade and sprinkle with sesame seeds.
10
Whisk together all ingredients in a small bowl.
11
Let stand for 10 minutes.

144

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium eggplants, Kosher salt, Marinade, recipe follows, Sesame seeds, for garnish, and more.

Yes, Grilled Eggplant Teriyaki falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Eggplant Teriyaki

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