Introduction
Transform simple eggplants into a flavorful Japanese-inspired dish with this easy grilled eggplant recipe. Sliced eggplants are grilled until beautifully tender on the Arteflame grill and coated with a homemade teriyaki glaze that caramelizes to perfection. The result is a dish that is packed with umami, slightly sweet, and deliciously smoky. Whether you enjoy it as a side dish or a main course, this teriyaki-glazed grilled eggplant will elevate your grilling game.
Ingredients
- 2 large eggplants, sliced into 1/2-inch rounds
- 3 tablespoons butter (for grilling)
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
Instructions
Step 1: Fire up the Arteflame grill
- Pour some vegetable oil on three paper napkins.
- Place the oiled napkins in the center of the grill.
- Stack firewood over the napkins.
- Light the paper napkins and allow the grill to heat up for about 20 minutes.
Step 2: Prepare the teriyaki glaze
- On the flat cooktop near the outer edge (lower heat zone), melt 1 tablespoon of butter.
- Add soy sauce, mirin, honey, ginger, garlic, sesame oil, and rice vinegar.
- Simmer the sauce until it slightly thickens.
- Stir in the cornstarch slurry and continue stirring until the glaze reaches a beautiful, glossy consistency, then remove from heat.
Step 3: Grill the eggplant slices
- Brush the eggplant slices with melted butter.
- Place them on the flat top cooktop near the center for a higher heat sear.
- Grill each side for about 3-4 minutes until golden and softened.
- Once tender, brush a generous layer of the teriyaki glaze onto each slice and let them slightly caramelize for another minute.
Step 4: Serve
- Remove the eggplant from the grill.
- Garnish with sesame seeds and sliced green onions.
- Serve hot and enjoy!
Tips
- For extra smoky flavor, let the eggplant develop a slight char before adding the glaze.
- Use a pastry brush to apply the glaze evenly.
- If you prefer extra softness, grill the slices further away from the center heat zone.
- For the best texture, do not press down on the eggplant while grilling.
- The glaze can be made in advance and stored for convenience.
Variations
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Spicy Teriyaki: Add 1 teaspoon of Sriracha or chili flakes to the glaze for a spicy kick.
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Miso-Teriyaki: Stir in 1 teaspoon of miso paste for deeper umami flavors.
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Garlic-Lover’s Teriyaki: Double the amount of minced garlic for a bold garlic flavor.
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Ginger-Boosted Teriyaki: Increase the grated ginger to 1 tablespoon to intensify the zesty flavor.
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Smoky BBQ-Teriyaki: Mix 1 tablespoon of smoky barbecue sauce into the glaze for a fusion-style dish.
Best Pairings
- Steamed jasmine rice
- Grilled miso-glazed salmon
- Japanese cucumber salad
- Pickled ginger and radish
- A glass of chilled sake
Conclusion
This Japanese Teriyaki-Glazed Grilled Eggplant is a masterpiece cooked on the Arteflame grill. With its beautifully charred exterior and tender interior, combined with the sticky-sweet umami teriyaki glaze, it’s a dish worth savoring.