Eggplant Aubergine Teriyaki Recipes

GRILLED EGGPLANT TERIYAKI

Grilled Eggplant Teriyaki image

Provided by Food Network

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 medium eggplants
Kosher salt
Marinade, recipe follows
Sesame seeds, for garnish
1/4 cup soy sauce
3 tablespoons light brown sugar
2 tablespoons olive oil
2 tablespoons rice vinegar or white wine vinegar
1 teaspoon dark sesame oil
1 teaspoon grated fresh ginger
3 cloves garlic, minced

Steps:

Preheat an outdoor grill to medium heat.
Slice eggplant into 1/2-inch-thick slices. Sprinkle with salt and let stand in a colander set over a bowl or the sink for 20 minutes. Rinse briefly and pat dry.
Pour marinade over eggplant and let stand for at least 10 minutes or up to overnight in the refrigerator. Remove from marinade, reserving leftover marinade. Place eggplant on grill, cook until eggplant is cooked through and lightly browned on all sides, about 10 to 15 minutes. Remove from grill. Serve with reserved marinade and sprinkle with sesame seeds.
Whisk together all ingredients in a small bowl. Let stand for 10 minutes.

Nutrition Facts : Calories 121 calorie, Fat 4.5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 904 milligrams, Carbohydrate 20 grams, Fiber 9 grams, Protein 4 grams, Sugar 11 grams

SUSAN'S JAPANESE EGGPLANT (AUBERGINE) TERIYAKI

Susan's Japanese Eggplant (Aubergine) Teriyaki image

Susan was one of my room-mates (and friends) in law school in Los Angeles. She is South African but grew up in LA and she gave me this recipe. This is a very pretty purple dish. I made this for my family and they would have preferred it without the sugar.

Provided by Oolala

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb Japanese eggplant, about 4-6
vegetable oil, to saute
2 -3 drops sesame oil, few drops
1/4 cup soy sauce
1/4 cup sake, can use sauterne, can use mirin
1/4 cup sugar
1 tablespoon gingerroot, grated
toasted sesame seeds

Steps:

Cut eggplants into 1" slices and soak in water for 10-15 minutes. Drain and dry them.
Heat large, non-stick skillet and add 1/8 inch of vegetable oil and cook the eggplant slices on both sides until tender, adding more oil as needed.
Remove from heat.
Combine the other ingredients, except the seeds, including a few drops of sesame oil. Add to eggplant and let it sit for 10-20 minutes marinating.
Before serving, sprinkle with sesame seeds.
Serve warm or at room temperature.

Nutrition Facts : Calories 82.2, Fat 1.4, SaturatedFat 0.2, Sodium 672.2, Carbohydrate 14, Fiber 2.7, Sugar 10.3, Protein 2.1

EGGPLANT (AUBERGINE) TERIYAKI

Eggplant (Aubergine) Teriyaki image

Make and share this Eggplant (Aubergine) Teriyaki recipe from Food.com.

Provided by TheBostonBean

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 medium eggplant
salt
marinade
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons oil
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon fine chopped ginger
2 garlic cloves, fine chopped

Steps:

Slice eggplant as u would to make n eggplant parm, about 1/4 inch round slices.
Sprinkle with salt to drain out extra water, about 20 minutes.
Mix marinade ingredients together and pour over eggplant and let marinate at least 1/2 an hour or as much as 8 hours.
Bake on baking sheet for 12 minutes or cook on stove top in skillet until tender.

Nutrition Facts : Calories 143.6, Fat 8.2, SaturatedFat 1.1, Sodium 1011.3, Carbohydrate 16.3, Fiber 4.9, Sugar 10.2, Protein 3.4

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