Four ingredients are all you need to turn that tender Japanese eggplant into a mouthwatering dish with an Asian flair. Food Network’s Bobby Flay knows his way around bold flavors, and this recipe is no exception. Grilling adds an extra layer of flavor, but I roasted the marinated veggies in a 425 degree oven for about 20 minutes, flipping halfway through, and they were wonderful!

Ingredients

4 Japanese eggplant, halved lengthwise

1/4 cup soy sauce

1/4 cup dry sherry

2 tablespoons toasted sesame oil

3 cloves garlic finely minced

Salt and freshly ground pepper

2 tablespoons sesame seeds, toasted lightly

Directions

Place eggplant in a large shallow baking dish. Mix together the soy sauce, sherry, sesame oil, and garlic in a small bowl. Pour the marinade over the eggplant and let marinate at room temperature for 1 hour. Preheat grill. Season the eggplant with salt and pepper to taste and grill on each side for 3 minutes, basting occasionally with the remaining marinade. Serve topped with the toasted sesame seeds.