Contributed by (Recipe adapted from “Care2” at www.care2.com)

Ingredients

2 medium-large Eggplants, about 2 to 2 1/2 pounds total
Teriyaki Marinade, as needed (see below)
2 Scallions, green parts only, thinly sliced
½ Red bell pepper, finely diced
1 Tbs Sesame seeds

Teriyaki Marinade
1/3 C Tamari
¼ C Sake or White wine
2 Tbs Canola oil
2 tsp dark Sesame oil
3 Tbs light Brown sugar
2 Tbs Rice vinegar or White wine vinegar
1 to 2 cloves crushed or minced Garlic
1 tsp freshly grated Ginger

Instructions

Combine all ingredients in a small container. Let stand until the sugar is dissolved. Slice the eggplants 1/2 inch thick and peel. Salt them and let stand in a colander for 30 minutes, then rinse well. Prepare the grill. Brush the egpplant slices generously on both sides with Teriyaki Marinade. Grill on each side until nicely browned and tender (5 to 10 minutes on each side, depending on the heat.) Remove and let cool slightly on a cutting surface. Cut into strips and place in a serving container. Stir in the scallions. Add enough additional Teriyaki Sauce to moisten and flavour the eggplant to taste. Sprinkle the top with the red pepper pieces and sesame seeds.

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