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Yield
6 to 8 servings
Photo: Andre Baranowski

How to Make It

Step 1

Using a whisk, combine the soy sauce, honey, sesame oil, sherry, ginger, and crushed red pepper.

Step 2

Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium. Brush the cut sides of the eggplant wedges with the marinade and place on grill. Grill 5 minutes. Brush the romaine and tomatoes and place on grill. Baste the eggplant and turn and cook until all the vegetables are fork-tender, about 10 minutes more.

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