Aubergine already
Grilled Japanese Eggplant with Honey Soy Glaze
From Tom Douglas’ Seattle Kitchen
Serves 4
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For the honey soy glaze:
¼ cup honey
¼ cup vegetable or peanut oil
¼ cup fresh lemon juice
¼ cup soy sauce
½ teaspoon minced garlic
¼ teaspoon red chili flakes
For the eggplant:
4 Japanese eggplants, about 5 ounces each, or 1 globe eggplant
2 teaspoons sesame seeds, toasted
First make the honey soy glaze by whisking together the honey, oil, lemon juice, soy sauce, garlic, and red chili flakes.
Fire up the grill for direct heat. Cut each Japanese eggplant in half lengthwise, leaving the stem on. Then partially cut each half several times lengthwise, like a fan. If using a globe eggplant, slice it into ½ -inch-thick rounds.
Pour half the glaze over the eggplants in a medium bowl and allow to marinate for 10 minutes. Remove the eggplants from the marinade. Allow any excess marinade to drip off, to prevent a flare up when you are placing them on the grill. Grill the eggplants, turning as necessary until done, about 4 to 6 minutes, but the exact time will depend on the heat of the grill. Remove the cooked eggplant from the grill.
Place two eggplant halves or two slices of eggplant on each plate and drizzle with a bit of the remaining honey soy glaze. Sprinkle with the sesame seeds and serve.
