Susans Japanese Eggplant Aubergine Teriyaki Recipes

SUSAN'S JAPANESE EGGPLANT (AUBERGINE) TERIYAKI

Steps:

• Cut eggplants into 1" slices and soak in water for 10-15 minutes. Drain and dry them.
• Heat large, non-stick skillet and add 1/8 inch of vegetable oil and cook the eggplant slices on both sides until tender, adding more oil as needed.
• Remove from heat.
• Combine the other ingredients, except the seeds, including a few drops of sesame oil. Add to eggplant and let it sit for 10-20 minutes marinating.
• Before serving, sprinkle with sesame seeds.
• Serve warm or at room temperature.

JAPANESE EGGPLANT, TERIYAKI STYLE

Steps:

• Heat broiler.
• Using a sharp knife, lightly score eggplant flesh in a criss-cross pattern.
• Arrange the eggplant skin side up in a single layer on a non-stick broiler pan.
• Lightly brush with half the oil; broil 4 inches away from heat source for 3 minutes or until dimpled but not charred.
• Meanwhile, in a small bowl combine soy sauce, sugar and mirin.
• Turn eggplant slices over and brush with remaining oil; broil 1 minute.
• Brush with soy sauce mixture; broil 1 more minute more until eggplant is tender when it's pierced with a knife.
• Sprinkle with scallions before serving.

TERIYAKI SESAME EGGPLANT (AUBERGINE) STIR FRY

Steps:

• Heat olive oil in large pan and add all the vegetables.
• Stir fry until tender but still slightly firm.
• Add teriyaki and soy sauce and stir to blend.
• Season with salt and pepper to taste if needed.
• serve hot with white steamed rice.

EGGPLANT (AUBERGINE) TERIYAKI

Steps:

• Slice eggplant as u would to make n eggplant parm, about 1/4 inch round slices.
• Sprinkle with salt to drain out extra water, about 20 minutes.
• Mix marinade ingredients together and pour over eggplant and let marinate at least 1/2 an hour or as much as 8 hours.
• Bake on baking sheet for 12 minutes or cook on stove top in skillet until tender.