Susan'S Japanese Eggplant (Aubergine) Teriyaki

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   ["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."]

* Per serving · 4 servings · Values may vary.

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