Grilled Eggplant with Teriyaki is a fabulous dish to serve this summer. You’ll love the sweet (and a little spicy) sauce, and the flexibility to serve it as either a side dish or as a main dish as part of a light meal. Get grilling!
Gardens are overflowing with eggplant these days, and they’re one of my favorite veggies (or fruits — whatever)! Do you grow them in your garden or know someone who does?
If you can, get your hands on some eggplant, fire up your grill to make this grilled eggplant with teriyaki dish. It’s a fabulous meatless meal option, and it works well as a side or main dish.
The Japanese-inspired teriyaki sauce is so easy to make as a delicious glaze for the grilled eggplant. It’s definitely a great complement to the eggplant. Grilling adds a little smokiness to the veggies, and the sweet sauce pairs so well with it.
My cousin’s garden was overflowing with eggplants when I was visiting Ohio recently. Seeing them in the garden made me think of a still life painting. They’re so pretty with their deep, dark purple color and surrounding green leaves of the other plants growing nearby.
I ran and ran and ran during my visit to Ohio, catching up with family and friends. I also visited a bunch of the regional parks that I either neglected to visit when I lived there or hadn’t seen since I was a kid.
While it might not have been a relaxing seaside vacation, it was really fun to check out my hometown as a visitor. It was so nice to be surrounded by all the green trees and grass and other plants, especially since Phoenix in the summer is soooo brown and scorching hot!
If you need a few more tasty ideas to serve up your seasonal eggplant, try my Grilled Eggplant, Cherries, and Couscous Salad. It’s an incredible summertime salad.
For a more traditional-style eggplant dish, check out my Baked Eggplant Marinara. And while we’re talking summer, seasonal fruits and veggies, try this Peach-Rosemary Agua Fresca to keep you refreshed!
One of my favorite ways to enjoy eggplant is as a sandwich like my Eggplant Muffuletta Sandwiches. They’re incredibly flavorful and filling, too.
Get your grill going and take advantage of the summer vegetables from the garden. Grilled eggplant with teriyaki is a fabulous and flavorful dish for the season.
Patricia Conte/Grab a Plate
Serves Serves 4-6
5 based on 3 review(s)
- 2 large, purple eggplants, sliced lengthwise about 1/2-inch-thick
- 1-1/4 cups water, divided
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon maple syrup
- 1 garlic clove, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon ground black pepper
- 2 tablespoons cornstarch
- Sprinkle both sides of the eggplant with salt and place on a paper towel-lined baking pan. Allow the eggplant to sit for 15 minutes or so, or until it releases some liquid. Pat dry with a clean paper towel and set aside.
- Combine 1 cup of water with the soy sauce. Whisk in the brown sugar, maple syrup, garlic, ginger, red pepper flakes, and black pepper.
- Add to a saucepan over medium heat.
- Add the cornstarch and remaining 1/4 cup of water to a small bowl and whisk until thin.
- Slowly stir the cornstarch mixture into the soy sauce mixture. Cook for about 5 minutes, whisking, until thickened.
- Reserve about 1/4 of the sauce.
- Brush both sides of the eggplant with the sauce. Grill over medium-high heat for about 5 minutes on each side, or until grill marks appear.
- Remove from the heat and brush with the reserved teriyaki sauce before serving.