Glazed Japanese Eggplant

(5 votes)

6 medium japanese eggplants (about 5 ounces each), each cut lengthwise in half
1 tablespoon dark brown sugar
1 tablespoon minced, peeled fresh ginger
3 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
1/2 teaspoon asian sesame oil
1/4 teaspoon cornstarch
3 garlic cloves, crushed with garlic press
4 teaspoons vegetable oil

1. With knife, score cut side of each eggplant half with several 1/4-inch-deep parallel slits, being careful not to cut all the way through to skin. Repeat with a second set of slits diagonal to the first.

2. In small bowl, with fork, mix brown sugar, ginger, soy sauce, vinegar, sesame oil, cornstarch, garlic, and 3 tablespoons water.

3. Brush cut side of eggplant halves with vegetable oil. With tongs, place eggplant halves on grill, cut side down, over medium heat. Grill eggplant 5 minutes, or until lightly browned.

4. Fold 34 by 18-inch sheet of heavy-duty foil crosswise in half. Place eggplant halves on double thickness of foil. Pour soy-sauce mixture over eggplant halves and bring long sides of foil up and fold several times to seal well. Fold over ends to seal in juices.

5. Place foil packet on grill over medium heat, and cook 5 minutes or until eggplant is soft.

Yields: 6 accompaniment servings


I used the ingredients as written, but cooked the eggplant and garlic in the oil in a wok and then added the sauce and simmered for a while. I was out of fresh ginger, so I chopped candied ginger. Served over rice, Wow!!
Joan, Burnsville

I used this but baked the tastes really really good...thanks!
Ruby, New York City

Delicious! I broiled the eggplant and then baked it at 400 degrees for 10 min. in the aluminum foil. Everyone in the family loved it and I am definitely saving the recipe to use again.
Anonymous, Encinitas, CA

I've got Japanese eggplants coming out of my ears thanks to a bumper crop. So I thought I'd give this recipe a try. I cut the eggplant up into chunks and added bell peppers and red onion and stir fried it in a wok with coconut oil. I served it over rice. Next time, I think I'd add a little more cornstarch to make it more of a sauce (or a thicker sauce anyway). But the flavor was good. A good, simple, tasty recipe.
Laura, Mesa, AZ

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