Vegan Teriyaki Grilled Eggplant

Ingredients

• Sesame oil

  Salad or cooking

  ⅛ cup or 27g

• Soy sauce

  Made from soy (tamari)

  ¼ cup or 72g

• Garlic

  Raw

  1 clove or 3g

• Ginger root

  Raw

  ½ tbsp or 3g

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Sesame seeds

  Seeds, whole, dried

  ½ tbsp or 5g

Directions

1. In a saucepan over medium heat, combine sesame oil, soy sauce, garlic, and ginger. Whisk together and bring to a light simmer, stirring frequently until the sauce thickens slightly. Remove from heat.
2. Remove the stems from the eggplants and slice into 1/8 inch slices.
3. Brush each slice of eggplant with the sauce and place on a hot grill. Sear each side, brushing with more sauce as it caramelizes.
4. Garnish with toasted sesame seeds and serve with remaining sauce.