This post may contain affiliate links. See our Privacy Policy.
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.
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 Eggplants and Japanese Eggplants?
Chinese and Japanese eggplants are often used interchangeably, but there are a few subtle differences worth noting—especially when grilling. Both varieties are long, slender, and tender-skinned, making them excellent choices for quick cooking. Chinese eggplants tend to be slightly thicker with pale purple, glossy skin and a mild, sweet flavor. Their flesh is creamy and less seedy than globe eggplants, so they stay tender on the grill without turning mushy.
Japanese eggplants are usually a bit thinner and darker in color, with deep purple skins and an even silkier texture. They cook very quickly and have a delicate flavor that absorbs marinades beautifully. Because they’re narrower, Japanese eggplants often char a little more readily, giving you that smoky grilled edge while still staying soft inside. In most recipes—including this one—you can use either variety without adjustment, choosing based on availability or the shape and size you prefer.
What You’ll Like About This Dish
Quick to cook. Thin Chinese or Japanese eggplants grill in minutes.
Big flavor. Sesame, soy, and ginger give the eggplant a deep, savory taste.
Light and fresh. Perfect as a side for grilled meats or Asian-inspired meals.
Flexible. Works on an outdoor grill or stovetop grill pan.
Ingredient Notes
- Chinese or Japanese eggplants: Long, thin, and ideal for grilling; they cook faster and turn buttery inside.
- Sesame oil: Toasted sesame oil brings strong, nutty aroma; a little goes a long way.
- Ginger paste: Quick and convenient, but grated fresh ginger works too.
- Seasoned rice vinegar: Adds mild sweetness and tang—unseasoned rice vinegar works with a pinch of sugar.
- Soy sauce: Low-sodium keeps the marinade balanced.
Steps to Make Grilled Chinese Eggplant
- Cut the eggplants in half lengthwise; cut into shorter lengths if needed.
- Whisk the oils, soy sauce, ginger, and vinegar; reserve 2 tablespoons.
- Add the remaining marinade to a bag with the eggplant and marinate.
- Brush the grill lightly with oil and preheat to medium-high.
- Grill the eggplant for 3 to 4 minutes per side, until tender.
- Brush with reserved marinade, then garnish and serve.
Tips
- Score the cut side of the eggplant lightly to help the marinade soak in.
- If using a grill pan, cook over medium-high heat and avoid crowding.
- Eggplant is done when the flesh is soft and the edges are lightly charred.
- Add a sprinkle of flaky salt for a final flavor boost before serving.
Recipe Variations
- Spicy version. Add chili paste, sambal oelek, or red pepper flakes to the marinade.
- Garlic-forward. Stir 1 to 2 teaspoons minced garlic into the marinade.
- Sweet soy glaze. Brush with a mixture of soy sauce and a little honey or brown sugar near the end of grilling.
- Miso style. Whisk 1 tablespoon white miso into the marinade for a deeper umami flavor.
Serving Suggestions
- Serve with grilled chicken, shrimp, or pork tenderloin.
- Pair with rice bowls or noodle dishes.
- Add to a vegetable platter with peanut sauce.
- Garnish with extra cilantro or thinly sliced scallions.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently in a skillet over medium heat or microwave briefly.
Freeze: Not recommended—eggplant becomes mushy after freezing.
Grilled Chinese Eggplant
Ingredients
- 4 Chinese or Japanese eggplants
- 4 tbsp vegetable oil, plus 1 teaspoon for the grill
- 2 tbsp toasted sesame oil
- 1 tbsp low sodium soy sauce
- 2 tsp finely grated ginger
- 2 tsp seasoned rice vinegar
- Sesame seeds, for garnish
- Chopped cilantro, for garnish
Recommended Equipment
Instructions
- Cut the eggplants in half lengthwise. If very long, cut the halves into shorter lengths. Place them in a food storage bag.4 Chinese or Japanese eggplants
- Combine 4 tablespoons of oil, sesame oil, the soy sauce, grated ginger, and rice vinegar. Reserve 2 tablespoons of the marinade in a separate bowl and set aside. You'll use it to baste the eggplant later. (Use only this reserved marinade for basting.)4 tbsp vegetable oil | 2 tbsp toasted sesame oil | 1 tbsp low sodium soy sauce | 2 tsp finely grated ginger | 2 tsp seasoned rice vinegar
- Add the remaining marinade to the bag with the eggplant, then knead the bag lightly to coat the eggplant slices. Let the eggplant pieces marinate at room temperature for 30 minutes, or refrigerate them for up to 2 hours.
- Brush the grill grates with about 1 teaspoon of vegetable oil and heat the grill to medium-high heat, about 375°F to 400°F on a gas grill.
- Place the eggplant slices on the grill over direct heat and cook for about 3 to 4 minutes on each side.
- Brush with the reserved marinade, then arrange the slices on a serving platter and garnish with sesame seeds and cilantro.Sesame seeds | Chopped cilantro
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
