Japanese Eggplant, Teriyaki Style - cooking recipe

Ingredients

4 slender Japanese eggplants, ends trimmed, halved lengthwise (about 1 lb)
4 teaspoons extra-light olive oil, divided
2 tablespoons reduced sodium soy sauce
4 teaspoons sugar
1 tablespoon mirin
2 tablespoons minced scallions

Preparation

Heat broiler.
Using a sharp knife, lightly score eggplant flesh in a criss-cross pattern.
Arrange the eggplant skin side up in a single layer on a non-stick broiler pan.
Lightly brush with half the oil; broil 4 inches away from heat source for 3 minutes or until dimpled but not charred.
Meanwhile, in a small bowl combine soy sauce, sugar and mirin.
Turn eggplant slices over and brush with remaining oil; broil 1 minute.
Brush with soy sauce mixture; broil 1 more minute more until eggplant is tender when it's pierced with a knife.
Sprinkle with scallions before serving.