Foodservice > On the Menu > Search Results
Broiled Teriyaki Eggplant
(Yield: 24 servings)
24 Japanese eggplants, 6 ounces each
¼ cup vegetable oil
1 ½ cup Kikkoman Teriyaki Glaze
2 tablespoons toasted sesame seeds
Cut eggplants in half lengthwise and crosshatch cut sides at 3/4-inch intervals. Brush cut sides with oil. Grill or broil on both sides until tender. Brush cut sides with teriyaki glaze and sprinkle with sesame seeds.
If you like this, try...