Make the teriyaki sauce
or use store bought. Slice your eggplant lengthwise in quarter inch thick slices. In a Tupperware container, add the teriyaki sauce
, lime, lime zest, liquid smoke, and salt and pepper. Mix together until well-combined. Add the eggplant slices to the Tupperware container. Cover the container with a lid and shake until the teriyaki is coated in the marinade. Let the eggplant sit in the fridge for the day, shaking periodically throughout the day to ensure the eggplant in evenly coated in the marinade. When you’re ready to cook the eggplant, heat your grill or grill pan to a medium-high heat. Once heated, place your eggplant on the grill and cook for three to five minutes per side.