Photo of Japanese grilled eggplant by WW

Japanese grilled eggplant

SmartPoints® value per serving
Total Time
24 min
15 min
9 min
This wonderfully simple recipe highlights the sweet flavor and buttery, melt-in-your-mouth texture of Japanese eggplant. It can be prepared multiple ways, both indoors and out—on the grill, in a grill pan (or even a cast-iron skillet), or under the broiler. Long and thin, Japanese eggplant has a deep purple skin and minimal seeds. There’s no need to peel or seed eggplant; you can just slice it and grill. If you can’t find any Japanese eggplant, buy regular eggplant that's small in size. When buying eggplant, no matter the variety, it should feel heavy for its size, the skin should be shiny and feel firm, and the stem should be green.


Uncooked eggplant(s)

4 medium, Japanese variety

Cooking spray

1 spray(s)

Low sodium soy sauce

2 Tbsp

Fresh lemon juice

1 Tbsp

Rice wine vinegar

1½ tsp

Ginger root

1 tsp, fresh, grated

Minced garlic

¼ tsp

Uncooked scallion(s)

¼ cup(s), thinly sliced on the diagonal


  1. Preheat outdoor grill, stove-top grill pan or broiler. Slice eggplant on the diagonal into 1/2-inch-thick pieces; coat with cooking spray.
  2. Grill or broil eggplant, turning as needed, until lightly charred and tender, about 7 to 9 minutes; remove to a serving plate.
  3. In a small bowl, whisk together soy sauce, lemon juice, vinegar, ginger and garlic until blended; drizzle over eggplant and then sprinkle eggplant with scallions. Yields about 3/4 cup per serving.