Teriyaki eggplants

Name: Teriyaki eggplants
Cook time: 25 min
Total time: 25 min
Yield: 10
Ingredients: 5 small aubergines; 7-10 Tbsp Salt; 2 Garlic cloves; 150 ml Teriyaki sauce; 1 Lime; 1 collar Spring onions; 1-2 TABLESPOONS Sesame

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

For a perfect barbecue result, salt the aubergines first and let them steep so that they lose water. Take the marinade separately to the party in a screw-on glass

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 10

5 small aubergines
7-10 Tbsp Salt
2 Garlic cloves
150 ml Teriyaki sauce
1 Lime
1 collar Spring onions
1-2 TABLESPOONS Sesame

Directions

1
Wash the aubergines and cut them in half lengthwise. Sprinkle the cut surfaces with salt and leave to stand for about 30 minutes.
2
Peel garlic and chop very finely. Mix Teriyaki sauce, lime juice and garlic. Clean and wash spring onions and cut into rings.
3
Dab aubergines dry. Grill them on the hot grill on each side for about 3 minutes. Then brush with marinade and grill for a further 5 minutes while turning, brushing several times with remaining marinade. Sprinkle with spring onions and sesame seeds.