Food Recipes Side Dishes Vegetable Side Dishes Soy and Sesame Grilled Eggplant Be the first to rate & review! These soy and sesame glazed grilled eggplant are a great weeknight meal when served with warm brown rice. Slideshow: Eggplant Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on September 1, 2015 Save Rate PRINT Share Close Photo: © Todd Porter & Diane Cu Total Time: 30 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients 1 pound Japanese eggplant 1/4 cup vegetable oil, plus extra for brushing 1-inch knob fresh ginger, grated 1 tablespoon soy sauce 1 teaspoon sesame seed oil sauce 1 teaspoon rice vinegar Toasted sesame seeds, for garnish Chopped cilantro, for garnish Directions Cut the eggplant in half lengthwise, then cut into 3-inch long pieces. In a large bowl mix together the vegetable oil, ginger, soy sauce, sesame seed oil and rice vinegar. Toss the eggplant in the marinade. Heat the grill, and when hot, brush the grill with oil. Place the eggplant directly on the grill, grilling both sides for 3-5 minutes each. After grilling brush the eggplant with additional marinade or soy sauce. Garnish with sesame seeds and cilantro. Originally appeared: September 2015 Rate It Print