http://www.care2.com/greenliving/grilled-eggplant-teriyaki-recipe.html
Grilled Eggplant Teriyaki for a Meatless Fourth of July
Adapted from Vegetarian Celebrations, by Nava Atlas (www.vegkitchen.com).
Fire up the grills and declare your independence from meat!
Vegetarians and those trying to eat less meat need no longer feel left out when America celebrates its birthday with the outdoor barbecue feasts that have become the hallmark of this holiday. Create your own fireworks by grilling vegetables; they take on an entirely new taste taste on the grill.
The delicious Teriyaki Marinade is the key to the success of this dish:
INGREDIENTS
2 medium-large eggplants, about 2 to 2 1/2 pounds total
Teriyaki Marinade, as needed (see below)
2 scallions, green parts only, thinly sliced
1/2 red bell pepper, finely diced
1 tablespoon sesame seeds
Teriyaki Marinade
1/3 cup soy sauce or tamari
1/4 cup sake or white wine
2 tablespoons canola oil
2 teaspoons dark sesame oil
3 tablespoons light brown sugar
2 tablespoons rice vinegar or white wine vinegar
1 to 2 cloves crushed or minced garlic
1 teaspoon freshly grated ginger
Combine all ingredients in a small container. Let stand until the sugar is dissolved.
DIRECTIONS
Slice the eggplants 1/2 inch thick and peel. Salt thenm and let stand in a colander for 30 minutes, then rinse well.
Prepare the grill. Brush the egpplant slices generously on both sides with Teriyaki Marinade. Grill on each side until nicely browned and tender (5 to 10 minutes on each side, depending on the coals.) Remove and let cool slightly on a cutting surface. Cut into strips and place in a serving container. Stir in the scallions. Add enough additional Teriyaki Sauce to moisten and flavor the eggplant to taste. Sprinkle the top with the red pepper dice and sesame seeds.
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26 comments
add your comment »I tried this recipe, but I did not cut it in slices, nor did I sprinkle it with sesame seeds.
My eggplants were a lot darker than the ones in the picture, mostly due to the soy sauce I used (is there a colourless variety of soy sauce?).
I made it last Sunday for my mother and me; it was very tasty. I accompanied it with tabouleh (Moroccan couscous salad) and tzatziki (Greek cucumber salad/sauce).
We did not finish all the eggplant, so I cut up the rest and mixed it with the remainder of the tabouleh. We had that on Monday, along with the remainder of the tzatziki. We had two lovely meals!
~Thanks for the recipe!
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I like eggplant and I will try the grilled
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Ross Osprey: yes, if you look at the picture, you can see that she means cut them length-wise.
Looks like a great recipe to me!
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I've bought my veggie hot dogs and whole wheat hot dog buns - ready for the 4th - oh, and also veggie chilli - also for the dogs!!! Happy 4th to all - the otter mama
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That looks GOOD.
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love the eggplant never know what to do with it.. but i know now.. thank you
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yum. i cant wait to try this. it sounds scrumptious.
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sounds interesting. will have to try it. Thanks Happy 4th of July to those who celebrate!!!
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I do not have a grill because I don't eat animals but I find many grilled recipes are very good sauteed.
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Thank you!!!! Excellent and delicious recipe!!!
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