Cut eggplants in half lengthwise and crosshatch cut sides at 3/4-inch intervals. Brush cut sides with oil. Grill or broil on both sides until tender. Brush cut sides with teriyaki glaze and sprinkle with sesame seeds.
ingredients
24 Japanese eggplants, 6 ounces each
¼ cup vegetable oil
1 ½ cup Kikkoman Teriyaki Glaze
2 tablespoons toasted sesame seeds
directions
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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
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