Eggplant Teriyaki

Author: M. Allan Schanbacher

Issue: October, 2009, Page 190

Ingredients
1 cup teriyaki sauce
2 Tbs. dark soy sauce
(available at Asian
grocery stores)
2 Tbs. oyster sauce
1 Tbs. honey
1 tsp. sesame oil
1 Tbs. chile garlic sauce
4 medium eggplants

1. Preheat oven to 375°. Whisk the first six ingredients together in a large bowl and set aside.

2. Cut off the tops and bottoms of each eggplant, then cut the eggplant in half lengthwise. Cut each half into wedges so that the bottom skinned edge is about an inch-and-a-half wide. With the knife, make four or five slashes into the flesh of each piece, making sure not to cut all the way through.

3. Place the eggplant pieces into the bowl with the marinade, opening the slashes for the marinade to penetrate. Toss to coat. Cover and let marinate for 1 hour.

4. Place eggplant pieces skin side down on a parchment-lined cookie sheet. Place into the oven and bake for 20 to 25 minutes. The edges should be caramelized and the flesh should be very soft. Serve as a main course or side dish.

Recipes

Eggplant Teriyaki