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Grilled Japanese Eggplant with Honey Soy Glaze

From the book Tom Douglas’ Seattle Kitchen by Tom Douglas

Serves

Introduction

With so many varieties of eggplant available these days, we don’t have to rely on the big globe eggplant anymore. My favorite is the light purple, long, and spindly Japanese variety, but any variety will do.

Ingredients

Honey Soy Glaze

	¼	cup honey
	¼	cup vegetable or peanut oil
	¼	cup fresh lemon juice
	¼	cup soy sauce
	½	tsp. minced garlic
	¼	tsp. red pepper flakes

Eggplant

	4	Japanese eggplant (about 5 ounces each) or 1 globe eggplant
	2	tsp. sesame seeds, toasted

Steps

Whisk together the glaze ingredients. Set aside.
Fire up the grill. Cut each eggplant in half lengthwise, leaving the stem on. Then partially cut each half several times lengthwise, like a fan. If using a globe eggplant, slice it into ½-inch-thick rounds.
Pour half the glaze over the eggplants in a medium bowl and let them marinate for 10 minutes. Remove the eggplants from the marinade. Allow any excess marinade to drip off, to prevent a flare-up when you place them on the grill.
Grill the eggplants, turning as necessary, until tender, 4 to 6 minutes.
Place 2 eggplant halves or 2 slices of eggplant on each plate and drizzle with a bit of the remaining glaze. Garnish with the sesame seeds.

Notes

The glaze will keep about a week, tightly covered, in the refrigerator.

This content is from the book Tom Douglas’ Seattle Kitchen by Tom Douglas.

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