Guest guest Report post Posted May 18, 2010 Teriyaki Eggplant 6 medium Chinese eggplants, about 1 1/2 pounds 12 scallions, trimmed and cut into 1 1/2 inch lengths 2 tablespoons sesame oil about 16 to 20 ten-inch bamboo skewers, soaked in water for 1 hour Teriyaki Sauce: 6 tablespoons soy sauce 1/4 cup rice wine or sake 2 tablespoons sugar 1 1/2 tablespoons minced fresh ginger Trim the stem ends off the eggplants, halve or quarter lengthwise, depending on thickness, and slice into 2-inch chunks. Thread 2 eggplant pieces and 3 scallion pieces alternately onto each skewer, starting and ending with scallions. Arrange the skewered vegetables on a cookie sheet and brush with the sesame oil. Prepare a medium-low fire for grilling, and place the grill 3 to 4 inches from the heat. Arrange the skewered eggplants and scallions on the grill and cook, turning frequently, until well browned. Arrange on a serving platter. Meanwhile, combine the Teriyaki Sauce ingredients in a saucepan and heat until boiling. Stir to dissolve the sugar and transfer to a serving bowl. Drizzle a little sauce over the skewers, and serve the rest on the side for dipping. Serves 6. Quote Share this post Link to post Share on other sites
