- 5 tablespoons olive oil
- 3 eggplants, cut lengthwise into
- 1-inch thick slices
- ⅛ cup green onions, finely chopped
- 1 cup ponzu sauce
- 1 tablespoon yuzu kosho
- 1 clove garlic, minced
- 1 teaspoon cayenne pepper
- Salt and pepper, to taste
- 1 tablespoon toasted sesame seeds
Heat a heavy-duty grill pan over high heat for about 2-3 minutes. Lower the heat to medium-high and add 2-3 tablespoons of olive oil to the pan. Make sure the entire pan is coated with oil.
Meanwhile in a bowl, combine green onions, ponzu sauce, yuzu kosho, garlic and cayenne pepper and stir well. Set aside.
With a pastry brush apply olive oil on both sides of eggplant slices. Season with salt and pepper to taste.
Grill the eggplant steaks until tender and marked by the grill pan, about 4 minutes per side.
Transfer the eggplant steaks to a platter and drizzle with ponzu-yuzu kosho sauce. Sprinkle with sesame seeds and serve.