Grilled Teriyaki Eggplant with Feta and Pomegranate

15 min

4 servings

mild

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The unique flavor of grilled eggplants, dipped in a delicate yet distinctive soy sauce, is sure to delight your taste buds. Our recipe is carefully crafted to ensure that every bite delivers an incredible culinary experience. The eggplants become soft and juicy, and the soy sauce gives them a unique, oriental character. Perfect as a standalone dish or as a side dish with meat and fish, they are sure to be a hit at any party or family dinner. Try them today and see how easily you can elevate the flavor of your dishes!

Ingredients

50 ml House of Asia Light Soy Sauce

50 ml House of Asia Teriyaki Sauce

1 teaspoon House of Asia Japanese Cuisine Spices

1 teaspoon House of Asia White Sesame

2 eggplants

50 ml of water

50 g feta cheese, cut into small cubes

2 tablespoons of pomegranate seeds

2 tablespoons chopped spring onions

2 tablespoons chopped cilantro

Salt and black pepper

olive oil

A method of preparing

Cut the eggplant in half, cut a crosshatch pattern along the flesh side, season with salt, and let it sit for 15 minutes. Then rinse and let it dry on a paper towel. After that time, marinate it in olive oil, Japanese seasoning, and freshly ground pepper.

In a bowl, prepare the sauce: mix soy sauce, teriyaki sauce and water.

Place the eggplant skin-side down on the preheated grill. Brush with the sauce and grill for 3-4 minutes, then flip, brush with the sauce again, and grill for another few minutes. Repeat this process several times until the eggplant is tender and the sauce caramelized.

Brush the finished eggplant with the sauce one last time, sprinkle with feta cheese, pomegranate, fresh herbs and sesame seeds.

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