Grilled whole japanese eggplant

Yield: 1 serving

Measure Ingredient
\N \N Japanese eggplant


Small and slender, Japanese eggplants are perfect grilling material.


Leave the stem intact, simply cut the eggplants in half lengthwise (the stem will help hold the eggplant together as it cooks). Brush the side of the eggplant with the teriyaki sauce left over from the yakitori recipe. Grill over a hot fire, cut side down, until nicely browned, Then turn the eggplant and cook fir 1 or 2 minutes on the skin side. Brush with a little more teriyaki sauce before serving.

Source/Author: Simply Seafood / typo Bob Shiells Notes:

If you cannot find the small Japanese eggplants, you can use the larger common eggplant. Trim and cut into 1½-inch slices before cooking. Submitted By BOB SHIELLS On 08-08-95

Similar recipes