Wednesday, January 19, 2011

Teriyaki, BBQ Baby Eggplant

Dinner 1/19


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.

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