Grilled Japanese eggplant with scallions and ginger

Grilled Japanese eggplant with scallions and ginger

Total Time
25 min
15 min
10 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.


Cooking spray

4 spray(s)

Less sodium soy sauce

2 Tbsp

Fresh lemon juice

1 Tbsp

Rice wine vinegar

1½ tsp

Fresh ginger

1 tsp, fresh, grated

Jarred minced garlic

¼ tsp

Uncooked eggplant

4 medium, Japanese variety


¼ cup(s), chopped, thinly sliced on angle


  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  2. In small bowl, whisk soy sauce, lemon juice, vinegar, ginger, and garlic until blended for dressing.
  3. Slice eggplants on angle into 1⁄2-inch-thick pieces and coat with nonstick spray. Grill eggplant slices, turning as needed, until lightly charred and tender, 7 to 9 minutes. Transfer to plate. Drizzle dressing over eggplant slices and sprinkle with scallions.
  4. Serving size: 3⁄4 cup