Barbecued Eggplant Teriyaki

clock + 15 minutes bowl Serves 4-6


  • 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
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  • 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.

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