BBQ Baby Eggplant
Much the same teriyaki as the other night, with the addition of Enoki Mushrooms on top.
Also joining the party was a side of BBQ baby eggplants -- cut in half, marinated in a mixture of sesame oil, tamari, sherry, hoisin and then grilled. The eggplant turned out really creamy inside and tangy outside. The trick is to go slow (time) and low (heat) -- you need to give it the time to cook all the way through so as not to burn or char the sauce on the outside of the eggplant.