2 medium large eggplants, about 2 to 2 1/2 pounds total
Teriyaki Marinade, as needed see below
2 scallions, thinly sliced
1/2 red bell pepper, finely diced
1 tablespoon sesame seeds
Teriyaki Marinade:
1/3 cup soy sauce or tamari
1/4 cup sake or white wine
2 tablespoons canola oil
2 teaspoons dark sesame oil
3 tablespoons light brown sugar
2 tablespoons rice vinegar or white wine vinegar
1 to 2 cloves crushed or minced garlic
1 teaspoon freshly grated ginger
For Marinade: combine all ingredients in a small container. Let stand until the sugar is dissolved. Slice the eggplants 1/2 inch thick and peel. Salt them and let stand in a colander for 30 minutes, then rinse well. Prepare the grill. Brush the eggplant slices generously on both sides with Teriyaki Marinade. Grill on each side until nicely browned and tender 5 to 10 minutes on each side, depending on the coals. Remove and let cool slightly on a cutting surface. Cut into strips and place in a serving container. Stir in the scallions. Add enough additional Teriyaki Sauce to moisten and flavor the eggplant to taste. Sprinkle the top with the red pepper dice and sesame seeds.
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