Grilled Eggplant Recipe

Prepare the Eggplant

Slice the eggplants into 1/2-inch thick rounds. Sprinkle salt over both sides and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.

Oil the Eggplant

Brush both sides of the eggplant slices with olive oil to prevent sticking during grilling.

Make the Teriyaki Glaze

In a small saucepan, combine soy sauce, brown sugar, mirin, minced garlic, and grated ginger. Heat over medium heat until sugar dissolves. Mix cornstarch with water and add to the saucepan, stirring until the sauce thickens. Remove from heat and set aside.

Prepare Scallion Oil

In a small saucepan, heat vegetable oil over medium heat. Add sliced scallions and fry until they turn golden and crispy, about 2-3 minutes. Remove from heat and strain the oil, reserving the crispy scallions.

Fry the Shallots

In a deep pan, heat vegetable oil over medium heat. Add sliced shallots and fry until they become golden brown and crispy, about 5-7 minutes. Remove from heat and drain on paper towels.

Grill the Eggplant

Preheat the grill to medium-high heat. Place the eggplant slices on the grill and cook for about 4-5 minutes on each side, or until grill marks appear and the eggplant is tender.

Glaze the Eggplant

During the last few minutes of grilling, brush the teriyaki glaze over the eggplant slices. Allow to caramelize slightly before removing from the grill.

Plate the Dish

Arrange the grilled eggplant on a serving platter. Drizzle with scallion oil and sprinkle with fried shallots. Serve warm.