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Nothing quite compares
to the delicious flavor grilling imparts to vegetables.
Grilled
Eggplant Teriyaki
- 2 medium-large eggplants,
about 2 to 2 1/2 pounds total
Teriyaki
Marinade, as needed
2 scallions, green parts only, thinly sliced
1/2 red bell pepper, finely diced
1 tablespoon sesame seeds
- Slice the eggplants 1/2-inch
thick and peel. Salt them and let stand in a colander for 30
minutes, then rinse well.
- Prepare grill. Brush the
eggplant 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 heat of 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.
Makes 6 servings.
Recipe provided courtesy
of Nava Atlas; www.vegkitchen.com.
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