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Grilled Japanese Eggplant

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  • Level: Easy
  • Yield: 4 servings (2 pieces per serving)
  • Nutrition Info
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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


  1. 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.