Grilled Teriyaki Eggplant

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Grilled Teriyaki Eggplant

 

1 large globe eggplant

salt

1 large red bell pepper, prepared roasted red peppers

in the jar can substitute for fresh red bell pepper

1 bunch green onions, sliced lengthwise

freshly ground pepper, to taste

2 to 3 tablespoons peanut oil, plus extra for brushing

 

1/4 cup teriyaki sauce

 

Peel the eggplant and cut it into strips like french

fries. Salt the strips and set aside for 20 minutes.

Cut the red bell pepper in half. Remove the veins and

seeds. Grill the red pepper halves and green onions on

the barbecue, indoor grill or gas stove burners until

they are charred. If none of these options is

available, roast (or broil) them in a hot oven until

charred. Place the peppers in a covered bowl and allow

to cool. Peel off the skins. Cut the peppers into

strips.

Rinse the salt from the eggplant and pat dry. Grill

the eggplant using the same method, brushing with oil

to prevent the eggplant from sticking to the grill or

burners. Season both sides of the eggplant with salt

and pepper to taste during the grilling process.

In a large skillet over medium-high heat, combine the

eggplant, peppers, onions, peanut oil and teriyaki

sauce and quickly cook, stirring constantly, for about

30 seconds. Remove the skillet from the heat. Serve

over rice. Serves 4.

 

 

 

 

 

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