Yakitori with eggplant
4 servings
30 minutes
Yakitori with eggplant is a delightful dish from Japanese cuisine that combines the traditional style of skewering with fresh, unexpected flavor combinations. This recipe is based on yakitori—popular Japanese skewers usually made from chicken—but here eggplant takes the stage. The tender flesh of the eggplant absorbs the aromatic teriyaki sauce beautifully, while sweet pineapple chunks add an exotic touch. The caramelized surface of the vegetables under the grill creates a refined balance of sweetness and umami. Served with crunchy sesame seeds and fresh green onions, this dish is not only visually appealing but also rich in flavor. Perfect for summer evenings when you crave something light yet full of Japanese gastronomic aromas.
1
Preheat the grill to medium-high temperature.
2
Mix pineapple, eggplant, and yakitori sauce in a small bowl; shake for even sauce distribution. Marinate for 20 minutes at room temperature.
- Pineapple: 16 pieces
- Eggplant: 3 pieces
- Teriyaki sauce: 0.3 glass
3
Remove the pineapple and eggplant from the marinade, using a pastry brush to remove excess marinade. Alternately thread 2 pieces of pineapple and 2 pieces of eggplant onto 8 skewers, each 25 cm long. Lightly drizzle with vegetable oil.
- Pineapple: 16 pieces
- Eggplant: 3 pieces
4
Grill the skewers for 3-5 minutes on each side or until the eggplant is soft and starts to caramelize (lower the grill temperature to avoid burning). Serve sprinkled with green onions and sesame seeds.
- Spring onion: 1 bunch
- Black sesame seeds: 2 tablespoons
