Let me guess. You have a bag full of Japanese Eggplant from your CSA box (or your garden, or your neighbor’s garden) and you haven’t a clue what to do with it. Am I right? Because if so, you and I are so in the same place. I got these slender, gorgeous eggplant from my farm box but I was stumped on what exactly I should do with them. They were too small to make into eggplant parmesan and would have been too much chopping to make into ratatouille, so they went on the grill.
This marinade is easy to put together and it works for any size eggplant. If you have large eggplants, you can cut them into wedges (think thick steak fries), or if you have baby eggplants like me, just slice the tops off and cut them in half lengthwise. You could also throw in some other veggies – mushrooms would be an excellent addition!
Grilled Japanese Eggplant
Inspired by: Aubergines.org (a neat little eggplant website!)
1 to 1.5 lbs Japanese eggplant
1/4 cup soy sauce
1/4 cup dry sherry
1 tablespoons toasted sesame oil
3 cloves garlic finely minced
1 tsp minced fresh ginger
Slice tops from eggplant and cut in half lengthwise. Place eggplant in a large shallow baking dish or long tupperware with a lid (a plastic baggie will work too, but I’m personally trying to get away from using too many of those, so go for the reusable option!)
Mix together the soy sauce, sherry, sesame oil, garlic and ginger in a small bowl. Pour the marinade over the eggplant and let marinate at room temperature for 30 minutes (up to 1 hr), tossing occasionally. Preheat grill. Grill eggplant on each side for 2-3 minutes, basting occasionally with the remaining marinade.