We want you to have a great experience on our website.

To give you the best online experience, we've added a bunch of new features to our website. Unfortunately, because you're viewing it on an old browser, Internet Explorer, you can't make the most of them. But that’s easy to fix – click here for tips on updating your browser.

Upgrade your browser
Back to recipes

Barbecued Eggplant Teriyaki

+ 15 minutes
Serves 4-6

Ingredients

  • ¼ cup Mirin
  • ¼ cup Japanese Soy Sauce
  • 1 tsp fresh grated Ginger
  • 1 tsp Sesame Oil
  • 1 clove Garlic, crushed
  • 2 large Eggplants, cut into 1cm thick slices
  • Spray Oil
  • 2 Spring Onions, finely chopped
  • 2 tsp toasted Sesame Seeds
Buy these ingredients now

Method

Combine the mirin, soy sauce, ginger, sesame oil and garlic to make the teriyaki sauce. Set aside.

Spray the eggplant slices on both sides with the oil spray. Cook the eggplant slices on a preheated barbecue over a medium-low heat, turning frequently, for 5-10 minutes, or until they are golden brown and tender.

Brush both sides of the eggplant slices with the teriyaki sauce and continue to cook for a further 2 minutes. Brush once more with teriyaki sauce and remove the slices from the barbecue.

Place the eggplant slices on a serving plate, sprinkle with the spring onions and sesame seeds and drizzle with the remaining teriyaki sauce.

Courtesy of Food Magazine. Recipe by Bronwyn Byrne. Photography by Shaun Cato-Symonds.

Tips

Loading the player...

How to Speed Up Dinner Prep

+ 15 minutes
Serves 4-6

Ingredients

  • ¼ cup Mirin
  • ¼ cup Japanese Soy Sauce
  • 1 tsp fresh grated Ginger
  • 1 tsp Sesame Oil
  • 1 clove Garlic, crushed
  • 2 large Eggplants, cut into 1cm thick slices
  • Spray Oil
  • 2 Spring Onions, finely chopped
  • 2 tsp toasted Sesame Seeds
Buy these ingredients now

Related Recipes