Ingredients
Equipment
Method
- 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.
- Place the sliced eggplant in a colander and sprinkle generously with kosher salt.
- Let it sit for 30-60 minutes to draw out excess moisture. You'll notice little beads of moisture forming on the surface.
- Rinse the eggplant thoroughly with water and pat it dry with paper towels to remove the salt and extracted moisture.
- 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).
- Place the eggplant slices in a shallow dish or resealable bag and pour the marinade over them, ensuring all sides are coated.
- Marinate for at least 30 minutes, or up to a few hours, in the refrigerator.
- Preheat your grill to medium-high heat.
- Clean the grill grates thoroughly with a grill brush and oil them with canola or grapeseed oil to prevent sticking.
- Place the marinated eggplant slices on the grill grates in a single layer, making sure not to overcrowd them.
- 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.
- 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.