- Cut the eggplant in half lengthwise, then cut into 3-inch long pieces.
- In a large bowl mix together the vegetable oil, ginger, 2 scallions, soy sauce, sesame oil and rice vinegar.
- Toss the eggplant in the marinade. Heat the grill, and when hot, brush the grill with oil. Place the eggplant directly on the grill, grilling both sides for 3-5 minutes each.
- After grilling, brush the eggplant with additional marinade or soy sauce. Garnish with cilantro and more scallions.
Sesame Japanese Eggplant
Yield
Serves 3-4
Prep Time
5 minutes
Cook Time
6 minutes
Total Time
11 minutes
kikkoman products used:
ingredients
1 pound Japanese eggplant
¼ cup vegetable oil, plus extra for brushing
1-inch knob fresh ginger, grated
1 tablespoon Kikkoman® Soy Sauce
3 scallions, chopped, plus more for garnish
1 teaspoon Kikkoman® Sesame Oil
1 teaspoon Kikkoman® Rice Vinegar
Chopped cilantro, for garnish
directions
THE STORY OF SOY SAUCE
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.
READ THE STORY OF SOY SAUCE
