Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Lets see if you like this one from yours truly :B

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Nothing says Labor Day like something on the grill, so....

The ribs were marinated in a storebought teriyaki sauce, then grilled for 30 minutes at 400 - 425F on the grill.

The eggplants, however, were cooked like so:

~ 2 tbsp (tablespoons) of soy sauce
~ 2 tbsp of mirin / rice wine vinegar
~ 2 tbsp of maple syrup (may use 3 tbsp next time, the vinegar was a bit more pronounced)
~ 2 tbsp sesame oil (used chili crunch oil since I did not have on hand, but it has the same kind of oil in it anyways)
~ 2-3 tbsp miso paste
~ salt + pepper to taste
~ 3 japanese eggplants from garden, sliced lengthwise and with slits cut into them

The slits are not entirely essential, but they do help in making sure the marinade sinks into the eggplant. Salt the eggplants first so that it cuts down on their bitterness (and takes out a bit of moisture).

Then once you have marinated them, let them rest in your refrigerator for 15-20 minutes...and then grill them at 350F - 375F for 15 - 20 minutes until golden brown and delicious.

Enjoy!