Grilled Eggplant Teriyaki for a Meatless Fourth of July

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.

Adapted from Vegetarian Celebrations, by Nava Atlas (www.vegkitchen.com). Copyright (c) 1996 by Nava Atlas. Reprinted by permission of Nava Atlas.
Adapted from Vegetarian Celebrations, by Nava Atlas (www.vegkitchen.com).

40 comments

Aud Nordby
Aud n4 years ago

ty

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J.L. A.
JL A5 years ago

yum

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Elena T.
Elena Poensgen5 years ago

Thanks :)

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Michele Wilkinson

Thank you

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Jennifer C.
Past Member 6 years ago

Yummy! Thanks.

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Anthony Redgrave
Anthony Redgrave6 years ago

Look good. thank fir the tip!

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Carolyn B.
Carolyn R6 years ago

Yum! Thanks for the inspiration!

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Sue L.
Sue L6 years ago

This sounds delicious! I can't wait to try it.

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Robert O.
Robert O6 years ago

Thanks Annie.

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Kay O.
Kay O7 years ago

These look fantastic, thanks!

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