This is yummy and would work with any eggplant.

From  Tom Douglas’ Seattle Kitchen by Tom Douglas

  • 1/4 cup honey
  • 1/4 cup oil
  • 1/4 cup lemon juice
  • 1/4 cup soy sauce
  • 1/2 tsp minced garlic
  • 1/4 tsp red pepper flake
  • 4 Japanese eggplant ( or equivalent)

Whisk together the glaze ingredients. Set aside.

Fire up the grill. Cut each 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 let them marinate for 10 minutes. Remove the eggplants from the marinade. Allow any excess marinade to drip off, to prevent a flare-up when you place them on the grill.

Grill the eggplants, turning as necessary, until tender, 4 to 6 minutes.

Place 2 eggplant halves or 2 slices of eggplant on each plate and drizzle with a bit of the remaining glaze. Garnish with the sesame seeds.

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