I can’t think of a vegetable that is as versatile for so many different cuisines as eggplant. We’ve made it in so many delicious ways: Kashmiri, Szechuan, North African, Macedonian, Italian, Lebanese; and that’s just scratching the surface.
This dish is inspired by Japan. I made the teriyaki sauce myself since I wanted better control over the amount of sugar. The result is sweet, salty, tart, toasty, spicy and yummy.
grilled Chinese eggplant in teriyaki sauce
4 Chinese eggplants, woody ends removed, cut into ¼ inch thick, long slices
For teriyaki sauce:
½ cup sauvignon blanc
½ cup shoyu (soy sauce)
2 garlic cloves minced
1½ tsps fresh grated ginger
3 tbsps canola oil
1 tbsp toasted sesame oil
2 tbsps rice wine vinegar
3 tbsps sugar
Place sliced eggplant in a colander, sprinkle with some salt and let it sweat for 15 minutes. Rinse and pat dry using a paper towel.
Pre heat grill to high temperature.
Mix all teriyaki ingredients together. Brush eggplant pieces with teriyaki sauce. Grill them for about 4-5 minutes on each side. Transfer to a bowl. Add more of the teriyaki sauce, cover with plastic and let it finish cooking in the steam. Serve warm or at room temp.