Grilled Japanese Eggplant


- 4 Japanese eggplant, halved lengthwise

- 1/4 cup soy sauce

- 1/4 cup dry sherry

- 2 Tbsp toasted sesame oil

- 3 cloves garlic

- salt and pepper

- 2 Tbsp sesame seeds, lightly toasted


- Place eggplant in a shallow baking dish.

- Mix together soy sauce, sherry, sesame oil and garlic in a small bowl. Pour over eggplant and let marinate for 1 hour.

- Preheat grill. Season the eggplant with salt and pepper and grill on each side for 3 minutes, basting occasionally with marinade.

- Serve on greens such as mizuna or mustard and top with sesame seeds.

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