Japanese Eggplant, Teriyaki Style

READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat broiler.
  • Using a sharp knife, lightly score eggplant flesh in a criss-cross pattern.
  • Arrange the eggplant skin side up in a single layer on a non-stick broiler pan.
  • Lightly brush with half the oil; broil 4 inches away from heat source for 3 minutes or until dimpled but not charred.
  • Meanwhile, in a small bowl combine soy sauce, sugar and mirin.
  • Turn eggplant slices over and brush with remaining oil; broil 1 minute.
  • Brush with soy sauce mixture; broil 1 more minute more until eggplant is tender when it's pierced with a knife.
  • Sprinkle with scallions before serving.
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