Grilled Eggplant with Teriyaki Sauce


  • 2 med eggplants, peeled
  • 1/4 cup soy sauce
  • 3 tbsp sugar
  • 3 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp grated ginger
  • 3 cloves garlic, minced
  • 2 tsp salt
  • Sesame seeds for garnish


  1. reheat grill to med-high heat.
  2. For teriyaki sauce: Mix soy sauce, sugar, oil, vinegar, garlic and ginger in a small bowl.
  3. Cut eggplants into ½ in slices and place them in a bowl.
  4. Dust slices with salt and pour teriyaki sauce over eggplant. Let soak for 10 mins.
  5. Remove eggplant slices from teriyaki sauce, reserving the leftover sauce. Place slices on hot grill, turning occasionally until cooked on both sides, roughly 15 mins.
  6. Remove from grill and serve warm with leftover marinade. Sprinkle with sesame seeds.

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