(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.
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