I just had a great idea: write a cookbook called Vegetarian Barbecue. I’ll add that to my list, in fact. Because it’s grillin’ season, baby, and in no way should a veg be left out of the experience to be grilled to smoky, caramel-y perfection. Last year my vegetarian contribution to our July 4th cookout was this ice-cold coconut lime granita. This year it’s teriyaki grilled eggplant. Easy, easy, easy, and burger-ready accompanied by a crunchy cabbage slaw and salt and pepper. Happy Fourth of July, people!
Teriyaki Grilled Eggplant
Serves 6, recipe adapted from Inhabitat
For teriyaki marinade:
1/4 c. soy sauce
1/4 c. sake
2 tsp. sesame oil
3 tbsp. brown sugar
2. tbsp. rice vinegar
garlic cloves, crushed and to taste
grated ginger, to taste
salt & pepper
1 large purple eggplant
1/2 purple cabbage, shredded, or your favorite cole slaw
6 brioche buns
Slice the eggplant into patties, about 1-inch thick. Lightly salt the slices to draw out the bitterness and to soften, set aside. Mix together all ingredients for the marinade in a bowl, adjusting seasoning to taste.
When eggplant slices are soft, place on a medium hot grill and begin to generously apply marinade while cooking. When both sides of the eggplant have a rich char and when the skin is soft and shiny, serve on brioche buns and top with your slaw.