Japanese Eggplant with Sesame-Ginger Glaze

(8 votes)

1 tablespoon rice-wine or cider vinegar
1 tablespoon soy sauce
1 tablespoon hoisin sauce, optional
3 tablespoons toasted sesame oil
1 tablespoon sugar
2 tablespoons minced fresh ginger
3 garlic cloves, minced
8 small japanese eggplants, halved lengthwise
2 tablespoons oil
freshly ground black pepper
2 scallions, minced

Whisk together vinegar, soy sauce, hoisin sauce (if using), sesame oil, sugar, ginger and garlic in a small bowl. Brush oil over all surfaces of eggplant and sprinkle with salt and pepper to taste.

Prepare barbecue grill (medium heat). Place eggplant, cut side down, on grill and let cook 5 minutes. Turn eggplant and brush with glaze; continue cooking until eggplant is very soft. Transfer eggplant to serving platter and drizzle with more glaze. Sprinkle with minced scallions and serve.


A friend gave us an abundance of Japanese Eggplants, what to do with all of them???? Last night we tried this recipe and it was wonderful. Since it was raining, we did them on the George Foreman grill and added Portebella mshrooms This glaze is so good, we will be doing a lot of our vegetables with it. We are looking forward to doing onions. Thank you for the recipe.
Barb and Pat, Fort Worth, TX

Very good! The variation I made was to use spring garlic as it was in season. I also added a dab of chili powder to give it some spice. We served with rice, but some fresh greens such as watercress on the side would have gone well too.
Anonymous, Brooklyn

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