GRILLED JAPANESE EGGPLANT HEAVEN

I’ll never forget the first time I tried grilled eggplant. It was at a tiny little izakaya in Tokyo, and the smoky, melt-in-your-mouth texture was a revelation. Before that, eggplant was just… there. But that night, it transformed into something magical. Now, I’m going to let you in on a secret: recreating that experience at home is easier than you think with this Easy Grilled Japanese Eggplant Recipe. Today, I’m sharing all my tips and tricks for achieving perfectly tender and flavorful grilled Japanese eggplant every single time. You’ll impress yourself and everyone you cook for!

Unlocking the Magic of Grilled Japanese Eggplant

Okay, my friend, let’s dive into the wonderful world of grilled Japanese eggplant! Forget any past eggplant disappointments. This is a whole new level of deliciousness. We’re talking about smoky, tender, and utterly irresistible eggplant that will have you craving more. What makes Japanese eggplant so special? Well, its delicate skin and mild flavor make it the perfect canvas for absorbing all those wonderful smoky grill flavors. Plus, it cooks up beautifully, becoming incredibly soft and almost creamy inside.

Why Japanese Eggplant?

You might be wondering, “Why Japanese eggplant specifically?” Great question! Japanese eggplants, also known as Asian eggplants, are longer and thinner than their globe eggplant cousins. This shape allows them to cook more evenly on the grill. Their skin is also thinner, meaning you don’t need to peel them (hooray for less work!). And, because they have fewer seeds, the texture is smoother and more pleasant. All these factors add up to a superior grilling experience. If you want to add a refreshing salad with this eggplant, consider a Refreshing Cucumber Salad.

The Key to Perfectly Grilled Eggplant: Preparation is Paramount!

Like with most things in cooking, the secret to success lies in the preparation. Don’t worry; it’s super simple, and I’ll walk you through every step.

Choosing the Right Eggplant

First, let’s pick out the best eggplants. Look for ones that are firm, smooth, and have a deep, glossy color. Avoid any that are bruised, soft, or feel heavy for their size. A good eggplant should feel relatively light, indicating that it’s not overly seedy. The stem should be green and fresh looking. If the stem is brown and withered, the eggplant is likely past its prime.

Prepping Your Eggplant: Slicing and Salting

Now, for the slicing! There are a few ways you can go here, and it really depends on your preference and what you’re planning to serve the eggplant with.

• Lengthwise Slices: This is my go-to method. Simply slice the eggplant lengthwise into planks about 1/4 to 1/2 inch thick. This gives you nice, even slices that are easy to grill and serve.
• Rounds: You can also slice the eggplant into rounds. These are great for adding to salads or using as a base for toppings. Aim for about 1/2 inch thickness.
• Scoring: If you’re feeling fancy, you can score the eggplant before grilling. To do this, cut a crosshatch pattern into the flesh of the eggplant, being careful not to cut through the skin. This helps the eggplant cook more evenly and allows the marinade to penetrate deeper.

Next comes the salting. This is a crucial step that helps draw out excess moisture from the eggplant. Excess moisture can lead to soggy eggplant, and we definitely don’t want that!

1. Place the sliced eggplant in a colander.
2. Sprinkle generously with kosher salt.
3. Let it sit for about 30-60 minutes. You’ll notice little beads of moisture forming on the surface.
4. Rinse the eggplant thoroughly with water and pat it dry with paper towels. This removes the salt and the extracted moisture.

Don’t skip this step! Trust me, it makes a huge difference in the final texture. You can prepare the eggplant, and then make your High-Protein Chicken & Avocado Salad Bowl while you wait.

The Marinade: Flavor Explosion!

Okay, now for the fun part: the marinade! This is where you can really get creative and customize the flavors to your liking. I’m going to share my favorite go-to marinade, but feel free to experiment and make it your own.

My Go-To Japanese Eggplant Marinade Recipe

This marinade is a perfect balance of sweet, savory, and a little bit of tang. It’s simple to make and will transform your eggplant into a flavor bomb.

• Ingredients:
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 clove garlic, minced
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon red pepper flakes (optional, for a little kick!)
• Instructions:
  • Whisk all ingredients together in a bowl until well combined.
  • Place the eggplant slices in a shallow dish or resealable bag.
  • Pour the marinade over the eggplant, making sure to coat all sides.
  • Marinate for at least 30 minutes, or up to a few hours, in the refrigerator. The longer it marinates, the more flavorful it will be!

Marinade Variations: Get Creative!

Don’t be afraid to play around with the marinade! Here are a few ideas to get you started:

• Miso Marinade: Substitute 1 tablespoon of miso paste for the soy sauce. This will give the eggplant a rich, umami flavor.
• Teriyaki Marinade: Use teriyaki sauce instead of the soy sauce, rice vinegar, and honey. This is a classic and delicious option.
• Spicy Marinade: Add a pinch of cayenne pepper or a dash of sriracha to the marinade for a fiery kick.
• Herbaceous Marinade: Add fresh herbs like basil, cilantro, or parsley to the marinade for a fresh and vibrant flavor.

If you like grilling and bold flavors, check out this Grilled Halloumi & Avocado Toast recipe.

Grilling Like a Pro: Achieving Perfect Grill Marks and Tender Texture

Alright, the moment we’ve been waiting for: grilling time! Here are my top tips for achieving perfectly grilled eggplant with those beautiful grill marks and that melt-in-your-mouth texture.

Preheating Your Grill: Getting it Just Right

First, preheat your grill to medium-high heat. You want the grill grates to be hot enough to sear the eggplant, but not so hot that it burns. If you’re using a gas grill, this usually means setting the burners to medium-high. If you’re using a charcoal grill, wait until the coals are covered with a light gray ash.

Grilling Techniques: The Secret to Success

1. Clean and Oil the Grates: This is essential to prevent the eggplant from sticking. Use a grill brush to clean the grates thoroughly, and then oil them with a high-heat oil like canola or grapeseed oil. You can use a folded paper towel dipped in oil and held with tongs to do this safely.
2. Arrange the Eggplant: Place the eggplant slices on the grill grates in a single layer, making sure not to overcrowd them. Overcrowding will lower the temperature of the grill and cause the eggplant to steam instead of sear.
3. Grill Time: Grill the eggplant for about 3-5 minutes per side, or until it’s tender and has nice grill marks. Keep a close eye on it, as it can burn easily. The cooking time will depend on the thickness of the eggplant slices and the heat of your grill.
4. Don’t Move it Too Much: Resist the urge to move the eggplant around too much. Let it sit on the grill until it’s nicely seared before flipping it. This will help develop those beautiful grill marks.

Tips for Avoiding Common Grilling Mistakes

• Eggplant is Burning: If the eggplant is starting to burn, lower the heat of the grill or move it to a cooler part of the grill. You can also tent it with foil to help it cook through without burning.
• Eggplant is Sticking: If the eggplant is sticking to the grill, it’s likely because the grates weren’t properly cleaned and oiled. Try gently lifting the eggplant with a spatula and scraping underneath it. If it’s really stuck, let it cook for a bit longer, as it may release more easily as it cooks.
• Eggplant is Soggy: If the eggplant is soggy, it’s likely because it wasn’t salted properly or the grill wasn’t hot enough. Make sure to salt the eggplant for at least 30 minutes before grilling, and preheat your grill to medium-high heat.

This dish would be fantastic with a Grilled Steak & Gorgonzola Salad with Balsamic Glaze!

Serving Suggestions: Elevating Your Grilled Eggplant

Now that you’ve grilled your eggplant to perfection, it’s time to serve it up and enjoy! Here are a few of my favorite ways to serve grilled Japanese eggplant:

Simple and Delicious: Enjoying it on its Own

Sometimes, the best way to enjoy grilled eggplant is simply on its own. Drizzle it with a little extra sesame oil, sprinkle with some chopped scallions, and serve it as a side dish. It’s a perfect accompaniment to grilled chicken, fish, or tofu.

Adding it to Salads: A Burst of Flavor

Grilled eggplant adds a wonderful smoky flavor and tender texture to salads. Toss it with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette. It’s a delicious and healthy way to enjoy this versatile vegetable.

Using it in Sandwiches and Wraps: A Vegetarian Delight

Grilled eggplant is a fantastic vegetarian filling for sandwiches and wraps. Layer it with hummus, roasted red peppers, feta cheese, and some fresh spinach for a satisfying and flavorful meal.

Topping it with Asian-Inspired Sauces: A Flavor Explosion

Grilled eggplant is delicious when topped with Asian-inspired sauces. Try drizzling it with a sweet and spicy chili sauce, a teriyaki glaze, or a peanut sauce. Garnish with chopped peanuts, cilantro, and sesame seeds for a beautiful and flavorful presentation.

Storing Leftovers: Keeping it Fresh

If you happen to have any leftover grilled eggplant (which is unlikely!), you can store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently in a skillet or microwave before serving.

Let’s Get Grilling!

So there you have it – my ultimate guide to making the most amazing Easy Grilled Japanese Eggplant Recipe! I hope you’re inspired to fire up your grill and give it a try. Remember, the key is in the preparation, the marinade, and the grilling technique. But most importantly, have fun with it! Experiment with different flavors and find what you love. This is your kitchen, and you’re the chef! I promise, once you taste this perfectly grilled eggplant, you’ll be hooked. Happy grilling, my friend! You’ve got this!

Grilled Japanese Eggplant Heaven

Experience the magic of smoky, tender grilled Japanese eggplant with this easy-to-follow recipe. Learn the secrets to achieving perfectly cooked eggplant with a flavorful marinade, transforming a simple vegetable into a culinary delight. Perfect as a side dish, salad addition, or sandwich filling.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 5 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Appetizer, Side Dish

Cuisine: Japanese

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 2 Japanese eggplants
• 2 tablespoons kosher salt
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 clove garlic, minced
• 1/2 teaspoon grated ginger
• 1/4 teaspoon red pepper flakes optional
• Canola or grapeseed oil, for grilling

Equipment

• Grill
• Grill brush
• tongs
• paper towels
• colander
• Shallow dish or resealable bag
• mixing bowl
• whisk
• spatula

Method

 

1. Slice the Japanese eggplants lengthwise into planks about 1/4 to 1/2 inch thick. Alternatively, slice into 1/2 inch rounds or score the flesh in a crosshatch pattern.
2. Place the sliced eggplant in a colander and sprinkle generously with kosher salt.
3. Let it sit for 30-60 minutes to draw out excess moisture. You’ll notice little beads of moisture forming on the surface.
4. Rinse the eggplant thoroughly with water and pat it dry with paper towels to remove the salt and extracted moisture.
5. In a mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), minced garlic, grated ginger, and red pepper flakes (if using).
6. Place the eggplant slices in a shallow dish or resealable bag and pour the marinade over them, ensuring all sides are coated.
7. Marinate for at least 30 minutes, or up to a few hours, in the refrigerator.
8. Preheat your grill to medium-high heat.
9. Clean the grill grates thoroughly with a grill brush and oil them with canola or grapeseed oil to prevent sticking.
10. Place the marinated eggplant slices on the grill grates in a single layer, making sure not to overcrowd them.
11. Grill for about 3-5 minutes per side, or until the eggplant is tender and has nice grill marks. Avoid moving them too frequently to achieve good sear marks.
12. Remove the grilled eggplant from the grill and serve immediately.

Notes

For best results, do not skip the salting step as it removes excess moisture and prevents soggy eggplant. Marinating the eggplant for a longer time (up to a few hours) will result in a more flavorful dish. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving. Consider serving with a drizzle of sesame oil and chopped scallions for a simple and delicious side, or add to salads, sandwiches, or wraps. Experiment with marinade variations like miso, teriyaki, or adding fresh herbs for a unique flavor profile.