Japanese Eggplant, Teriyaki Style

1. 1

   Heat broiler.

2. 2

   Using a sharp knife, lightly score eggplant flesh in a criss-cross pattern.

3. 3

   Arrange the eggplant skin side up in a single layer on a non-stick broiler pan.

4. 4

   Lightly brush with half the oil; broil 4 inches away from heat source for 3 minutes or until dimpled but not charred.

5. 5

   Meanwhile, in a small bowl combine soy sauce, sugar and mirin.

6. 6

   Turn eggplant slices over and brush with remaining oil; broil 1 minute.

7. 7

   Brush with soy sauce mixture; broil 1 more minute more until eggplant is tender when it's pierced with a knife.

8. 8

   Sprinkle with scallions before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.