Japanese eggplants are easily one of our favorite varieties for grilling. Their slender size, delicate seeds, and thin skins are perfect for quick summertime barbecuing. They also tend to be less bitter than their larger cousins, like Black Beauty eggplants, so there is no need to salt them before cooking (see Note). The sugars in the glaze will burn quickly, so for this recipe, cook both sides of the eggplants most of the way through, glaze the eggplants, then cook the glazed sides for just a minute to caramelize the glaze.
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