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Marinated Teriyaki Eggplant Recipe

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This recipe for Marinated Teriyaki Eggplant is from The Medrano-Sagasay Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large eggplant
grated ginger as desired
2/3 cup teriyaki marinade (store bought)
Or prepare teriyaki marinade as follows:
1/2 cup soy sauce
1/4 cup Mirin
1 TBSP rice wine vinegar
1 - 2 TBSP brown sugar
1 inch ginger grated or less if desired
2 cloves garlic minced
Blend well until sugar is completely dissolved

*** to serve: sprinkle toasted sesame seeds and chopped green onions
Directions:
Directions:
Cut the eggplant into small chunks, place in a large bowl and pour marinade all over.
Toss to coat the pieces and marinade for at least 20 minutes, stir after about 10 minutes to coat evenly. Drain but save the marinade. Cook in batches on a griddle pan.
Cook for a few minutes on each side until brown and starting to char from the griddle
lines.
When all done, put the cooked eggplant back in the griddle and pour the marinade. Continue cooking for a few minutes to allow marinade to soak in.
Transfer to serving bowl, sprinkle toasted sesame seeds and chopped green onions
to serve.
*** Sweet, sticky and salty marinated eggplant

 

 

 

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