Grilled Chinese Eggplant

Grilling is an easy and delicious way to enjoy fresh eggplant, and preparation is extremely easy. A simple marinade and garnishes flavor the mild eggplants perfectly. I used slender Chinese eggplants for this recipe. If you use another type of eggplant, cut it into similar 1-inch thick lengths.

My recipe features a mouthwatering blend of Asian flavors. This dish showcases the perfect balance of flavors, combining the earthiness of eggplant with a delicate blend of soy sauce, sesame oil, ginger, and rice vinegar. Garnished with sesame seeds and cilantro, this recipe offers a versatile and inviting addition to any meal.

How to Serve Grilled Eggplant

Salad: Add grilled eggplant slices to mixed greens or grain salads, like couscous, quinoa, or rice, or make a caprese salad with grilled eggplant, sliced tomatoes, fresh mozzarella cheese, basil, and a drizzle of balsamic glaze.
Sandwiches: Layer grilled eggplant with roasted peppers, fresh sliced tomatoes, lettuce, and a flavorful spread like hummus, mayonnaise, or aioli in a sandwich, panini, or wrap.
Pasta: Toss grilled eggplant with a simple spaghetti dish, such as cacio e pepe or aglio e olio. Or toss the grilled eggplant with pasta and marinara sauce or pesto.
Side dish: Serve grilled eggplant as a side dish to complement a variety of proteins, such as grilled chicken, steaks, fish, or tofu.
Appetizers: Make a grilled eggplant bruschetta by topping slices of crusty bread with grilled eggplant, diced tomatoes, basil, and a drizzle of balsamic glaze.
Middle Eastern cuisine: Incorporate grilled eggplant into Middle Eastern dishes like baba ganoush, where the eggplant is blended with tahini, garlic, lemon juice, and spices.
Grilled vegetable platter: Arrange grilled eggplant with other grilled vegetables, like zucchini, bell peppers, and onions, on a platter for a colorful and tasty side dish.
Pizza: Use grilled eggplant as a topping on pizza along with other vegetables, cheese, and your choice of sauce.
Grain bowls: Add grilled eggplant to grain bowls with other roasted or grilled vegetables, a protein source like chickpeas or chicken, and a flavorful sauce or dressing.

Preparation Notes

Choose fresh, firm eggplants: Look for eggplants with smooth, shiny skin and no wrinkles or soft spots. A fresh eggplant should feel heavy for its size and have a green cap.
Slice the eggplant: Slice Chinese eggplant lengthwise down the center. Chinese eggplants are slender, about 2 inches thick. If you are using a thicker variety of eggplant, cut it lengthwise into 1-inch thick slices.
Prepare the marinade: This marinade includes oils, aromatics, and acid. The acid helps tenderize the eggplant, while the oil prevents it from sticking to the grill.
Marinate the eggplant: Ensure all slices are well-coated with the marinade. For best flavor, marinate eggplant for at least 30 minutes at room temperature or up to 2 hours in the refrigerator. If marinated too long, the acidic ingredients can make the eggplant mushy.
Preheat the grill: Preheat your grill to medium-high heat, around 375 F to 400 F. Make sure the grates are clean and well-oiled to prevent sticking.
Grill the eggplant: Place the marinated eggplant slices on the grill, and cook for 3 to 4 minutes per side or until they have nice grill marks and are tender. Avoid overcrowding the grill, as this can cause the eggplant to steam rather than char.
Avoid overcooking: Overcooked Chinese eggplant can become mushy. Keep an eye on the eggplant slices and remove them from the grill when they are tender but still a bit firm.
Serve immediately: Grilled eggplant is best served warm, straight off the grill. You can serve it as a side dish, add it to a salad, or use it as a topping for bruschetta or sandwiches.

What is the difference between Chinese Eggplant and Japanese Eggplant?

Chinese and Japanese eggplants have similarities and can be used interchangeably in recipes. However, there are some differences:
Shape and size: Japanese eggplants are generally long and slender, while Chinese eggplants are a bit wider and more rounded. Japanese eggplants can be up to 10 inches long, while Chinese eggplants can be up to 12 inches long.
Skin color: Japanese eggplants usually have a dark purple or nearly black skin, whereas Chinese eggplants have a lighter, lavender-purple skin.
Flavor: Japanese eggplants have a delicate, slightly sweet flavor, while Chinese eggplants tend to be milder and more neutral in taste.
Texture: Both types of eggplants have a tender, creamy texture when cooked, but Japanese eggplants are known to be a bit more tender and less fibrous than their Chinese counterparts.
Seeds: Japanese eggplants have fewer seeds than Chinese eggplants, which contributes to their smoother texture.

Variations

Spicy version: Add some heat by including crushed red pepper flakes, Sriracha sauce, chili crisp, or a minced fresh chili pepper (like Thai bird’s eye chili or jalapeño) in the marinade.
Sweet and tangy version: Add a sweetener like honey, maple syrup, or brown sugar in the marinade to balance the tanginess of the vinegar and the saltiness of the soy sauce.
Garlic lover’s version: Add minced garlic or garlic powder to the marinade for an extra layer of flavor. Or swap out the ginger paste for 1 tablespoon of ginger-garlic paste.
Umami boost: Add a splash of fish sauce or a small amount of miso paste to the marinade to enhance the umami flavor.
Smoky flavor: Include smoked paprika or a few drops of liquid smoke in the marinade to accentuate the smoky taste of the grilled eggplant.
Scallion Sprinkle: Finely slice some scallions and sprinkle them over the grilled eggplant to add a fresh, oniony bite that complements the rich flavors of the marinade.

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