Japanese Eggplant - Grilled

August 18, 2020

Japanese Eggplant - Grilled


4 Japanese eggplant, halved lengthwise

1/4 cup soy sauce

1/4 cup dry sherry

2 tablespoons toasted sesame oil

3 cloves garlic finely minced

Salt and freshly ground pepper

2 tablespoons sesame seeds, toasted lightly



Place eggplant in a large shallow baking dish. Mix together the soy sauce, sherry, sesame oil, and garlic in a small bowl. Pour the marinade over the eggplant and let marinate at room temperature for 1 hour. Preheat grill. Season the eggplant with salt and pepper to taste and grill on each side for 3 minutes, basting occasionally with the remaining marinade. Serve topped with the toasted sesame seeds.


Japanese eggplants are long, slender, and oblong, averaging 20-25 centimetres in length. This ink-colored fruit can be straight or slightly crooked and has a dark purple or green stem depending on the variety. Its glossy, smooth skin is thin and purple-black. The cream-colored inner flesh is spongy and nearly seedless. When cooked, Japanese eggplants are mild and sweet with a tender, meaty texture.