Barbecued Eggplant Teriyaki

clock + 15 minutes bowl Serves 4-6


  • 1/4 cup mirin
  • 1/4 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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  • 1. Combine the mirin, soy sauce, ginger, sesame oil and garlic to make the teriyaki sauce. Set aside.

  • 2. 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.

  • 3. 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.

  • 4. 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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