Soy and Sesame Grilled Eggplant Recipe

Tender, sweet Japanese eggplant is a joy to cook and even more of a joy to eat, especially when glazed with a ginger-tinged blend of vegetable oil, sesame oil, soy sauce, and rice vinegar and grilled to perfection. This soy-and-sesame treatment leans into that magic, layering umami and nuttiness onto charred edges and tender centers. A quick glaze of soy sauce and toasted sesame oil brightened by rice vinegar and ginger does most of the heavy lifting. As the eggplant grills, the sugars caramelize, the soy concentrates, and the sesame blooms, creating a glossy finish that clings to every bite.

Choose slender Japanese eggplants for elegant planks and quick cooking. Scoring the flesh helps the seasoning penetrate, while a brief rest with salt draws out excess moisture for better browning. Medium-high heat is the sweet spot here: hot enough to blister and char without collapsing the flesh.

Garnish the finished eggplant with cilantro and sesame seeds for crunch and freshness. It’s a versatile side for grilled salmon, chicken, or simple tofu, and just as happy over rice with a swipe of chili crisp for a vegetarian main. Leftovers tuck neatly into noodle bowls or sandwiches the next day. Weeknight-friendly and dinner-party ready, this recipe celebrates eggplant’s affinity for bold flavors and the grill’s knack for transforming vegetables into something magical.

What’s the difference between Japanese eggplant and other eggplants?

There are hundreds of eggplant varieties grown worldwide, but when it comes to what’s readily available for purchase, that list becomes much more manageable. At their core, all eggplants belong to the nightshade family and are fruits — with their spongy flesh and small, soft seeds, they’re botanically defined as berries.

In the United States, it’s the globe eggplant that takes center stage. Relative to other types, globe eggplants are large and oval-shaped; they have thick, glossy, dark purple skin that tends to be bitter, with smooth, firm, meaty flesh that puts them squarely in the all-purpose category.

For this recipe, you’ll need a pound of Japanese eggplant. Long and slender with creamy flesh, these are especially great for grilling because they hold their shape well. Plus, their relatively thin skin doesn’t need to be peeled.

Note from the Food & Wine Test Kitchen

Japanese eggplant cooks quickly, so keep a close eye on it. It’s finished when tender and can easily be pierced with a fork, about three to five minutes per side.

This recipe was developed by Todd Porter and Diane Cu; the text was written by Breana Killeen and Adam Callaghan.