This is the eggplant recipe to end all eggplant recipes! I originally posted this recipe back in 2013, the year that my garden magically produced a boatload of Japanese eggplant. It became an instant favorite and I went on to include it in my best selling cookbook The Recipe Hacker.
Today I’m re-posting this beloved recipe for Grilled Japanese Eggplant along with a step-by-step video that I just created to walk you through the steps of the recipe. In order to make sure that your eggplant turns out perfectly tender, it’s important to salt and drain the eggplants. If you haven’t done this process before then watch the video below and I’ll walk you through it.
Oh, and consider yourself warned…this tender eggplant recipe is seriously addicting! Enjoy 🙂
- Trim the ends from the eggplants and slice in half the long way. Carefully score the flesh with short diagonal cuts then generously sprinkle with sea salt. Allow the eggplant to sit for 20 minutes, until some liquid is drawn out.
- Use a paper towel to wipe the moisture from the eggplants. Line the eggplant on a baking sheet, flesh side up.
- In a small cup combine the remaining ingredients.
- Generously coat the tops of the eggplant with the garlic mixture.
- Roast at 400 degrees for 30-40 minutes. Let it get really mushy and creamy on the inside while the skins crisp slightly.