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

Combine all ingredients in a small container. Let stand until the sugar is dissolved.

DIRECTIONS

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 egpplant 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 flavour the eggplant to taste. Sprinkle the top with the diced red pepper and sesame seeds. 

by Annie B. Bond, Care2, adapted from Vegetarian Celebrations, by Nava Atlas (www.vegkitchen.com).