- Stir together cherry tomatoes, basil, red onion, sea salt, and black pepper in a small mixing bowl and set aside.
- In a separate bowl, stir together olive oil, teriyaki sauce and minced garlic. Use a basting brush to brush mixture liberally on both sides of each eggplant slice. Set aside on a tray for 5 minutes to allow eggplant to absorb marinade.
- While eggplant marinades, heat a cast iron grill pan over medium-high heat for 4-5 minutes and grease with olive oil. Place 2 eggplant slices on grill pan and cook for 3 minutes on each side. Repeat with remaining eggplant slices.
- Serve eggplant hot topped with tomato salad.
Teriyaki Grilled Eggplant
Yield
Makes 4 servings
Prep Time
10 minutes
Cook Time
24 minutes
kikkoman products used:
ingredients
1 cup cherry tomatoes, halved
¼ cup basil, chopped
¼ cup red onion, chopped
¼ teaspoon flaky sea salt
⅛ teaspoon black pepper
2 tablespoons olive oil + extra for greasing
2 tablespoons Kikkoman® Teriyaki Marinade & Sauce
½ teaspoon garlic, minced
2 small eggplant, sliced lengthwise to ¼ – ½ inch slices
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
