Grilled Eggplant Teriyaki

Directions

1. 1
   Preheat an outdoor grill to medium heat.
2. 2
   Slice eggplant into 1/2-inch-thick slices.
3. 3
   Sprinkle with salt and let stand in a colander set over a bowl or the sink for 20 minutes. Rinse briefly and pat dry.
4. 4
   Pour marinade over eggplant and let stand for at least 10 minutes or up to overnight in the refrigerator.
5. 5
   Remove from marinade, reserving leftover marinade.
6. 6
   Place eggplant on grill, cook until eggplant is cooked through and lightly browned on all sides, about 10 to 15 minutes.
7. 7
   Remove from grill.
8. 8
   Serve with reserved marinade and sprinkle with sesame seeds.
9. 9
   Whisk together all ingredients in a small bowl.
10. 10
    Let stand for 10 minutes.