• Menu
  • Skip to left header navigation
  • Skip to right header navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Before Header

  • twitter
  • facebook
  • pinterest
  • instagram
  • mail

Kate Battistelli

Author | Speaker | Mentor

  • Home
  • About
  • Books
    • The God Dare
    • Growing Great Kids
  • Podcasts
  • Blog
    • Faith
    • Recipe Index
  • Shop
    • Kate’s Favorites
  • Speaking/Media Kit
  • Contact
  • Home
  • About
  • Books
    • The God Dare
    • Growing Great Kids
  • Podcasts
  • Blog
    • Faith
    • Recipe Index
  • Shop
    • Kate’s Favorites
  • Speaking/Media Kit
  • Contact

Glazed and Grilled Japanese Eggplant

Glazed and Grilled Japanese EggplantThere is so much more to eggplant than eggplant parmesan! I love eggplant parmesan and make it often which makes sense since I’m married to an Italian and all:)  One way Mike and I love to fix eggplant is to liberally glaze it with Asian flavors and then grill until it gets all charred and soft.  Eggplant on it’s own doesn’t have a strong flavor so it’s a perfect foil for ginger, soy sauce and sweet and sticky hoisin sauce. And it’s a the ideal vegetable to grill.

You can use any kind of eggplant for this but I especially like to use the long and skinny, beautiful lavender/purple  Japanese eggplants. Just slice each eggplant lengthwise and you’re good to go!

Glazed and Grilled Japanese Eggplant

I love how soft and sweet they get as they grill. So yummy!

Glazed and Grilled Japanese Eggplant

Serves 4 as a side dish, 2 as a main dish

  • 1 tablespoon fresh chopped ginger
  • 2 tablespoons coconut or grapeseed oil
  • 2 cloves chopped garlic
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup Hoisin Sauce (I use this gluten free one: All Natural Hoisin Sauce, 8oz Jar)
    or, molasses
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Tamari Soy Sauce, or shoyu
  • Salt and pepper
  • 2 or 3 long, skinny Japanese eggplants
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon toasted sesame seeds
  1. Saute the ginger and garlic in 1 tablespoon of  oil for a minute or so.
  2. Add the crushed red pepper and remove from the heat.
  3. Whisk in the hoisin sauce, rice wine vinegar and soy sauce.
  4. Brush eggplant with the rest of the oil on both sides. Sprinkle with salt and pepper.
  5. Grill eggplant 4-5 minutes until golden brown. Flip over and brush with glaze. Grill about 3 minutes more.
  6. Remove from grill. Brush with more glaze and serve as a side dish or as a main dish with brown rice or cous cous.

Kate’s Tips

  • You can use the same marinade with other grilled vegetables.  Zucchini, summer squash and red onions are delicious with this.
  • To toast sesame seeds, throw a tablespoon of sesame seeds in a hot, dry pan. Saute for a couple of minutes until golden and fragrant.  Watch that they don’t burn.
  • Chopped scallions or peanuts are other nice garnishes.

Glazed and Grilled Japanese Eggplant

 

How do you like to cook eggplant?  I’d love to hear your favorite recipes!

 

Category: Eating Clean, Gluten Free, Main Dishes, Vegetables and Side Dishes, Vegetarian and VeganTag: Asian eggplant grilled with ginger and garlic, barbecued eggplant, bbq eggplant with sweet glaze, crushed red pepper, Glazed and Grilled Japanese Eggplant, Gluten Free Asian style Eggplant, Gluten Free Glazed and Grilled Eggplant, grapeseed oil, hoisin sauce, Japanese eggplant, rice wine vinegar, sesame seeds, soy sauce, summer side dishes of grilled eggplant, sweet and spicy grilled eggplant

Previous Post: «Tuscan Chicken Under a Brick Tuscan Chicken Under a Brick
Next Post: Polenta & Cheese Stuffed Poblano Peppers Polenta Stuffed Poblano Peppers»

Footer

Subscribe to receive updates and goodies from Kate!

When you join my newsletter I'll send you a FREE 3-Chapter PREVIEW of my newest book THE GOD DARE, including the foreword by my daughter GRAMMY Award-Winning Christian Recording Artist Francesca Battistelli, as well as my sixteen favorite God Dare SECRETS! Look for my fun updates monthly!

Site Footer

Join me on Instagram!

Copyright © 2023 Kate Battistelli · All Rights Reserved · Site by Design by Insight