Roasted Japanese Eggplant

Recipe for grilled eggplantThis 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 ๐Ÿ™‚

Grilled Japanese Eggplant
A Recipe by Diana Keuilian
5.0 from 2 reviews

Prep time
Cook time
Total time
Serves 4

  • 4-6 Japanese eggplants
  • Sea salt
  • โ…› cup olive oil
  • 1 heaping Tablespoon crushed garlic
  • Juice from 1 lemon

  1. 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.
  2. Use a paper towel to wipe the moisture from the eggplants. Line the eggplant on a baking sheet, flesh side up.
  3. In a small cup combine the remaining ingredients.
  4. Generously coat the tops of the eggplant with the garlic mixture.
  5. Roast at 400 degrees for 30-40 minutes. Let it get really mushy and creamy on the inside while the skins crisp slightly.

Calories: 196     Fat: 8     Carbohydrates: 31     Sodium: 114     Fiber: 19     Protein: 5    

Recipe for grilled eggplant


  • Karen May 14, 2015 at 7:41 pm

    Have tried several of your recipes and really like them! Thanks for all the good “hacking” you do and your generosity in sharing it.
    I wanted to watch your clip about fixing Japanese eggplant as I have never attempted that before, but all I could see here and on you tube was a green screen ๐Ÿ™

    • Diana May 26, 2016 at 3:33 pm

      Hi Karen,

      I’m so glad you’re enjoying the recipes. Here’s the link to the Roasted Japanese Eggplant video.

      Hope this helps. Happy cooking! ๐Ÿ™‚

  • isabella June 8, 2015 at 8:50 pm

    Best snack ever! I can eat these all day long. Thank you for the simple and amazing recipe!

  • Shinichiro Sakai June 21, 2015 at 12:09 am

    My wife and I just love this dish/recipe and come back every week or even in few days. Lemon, olive oil and garlic ends in perfect combination after roasting. Your YouTube video has helped me to prepare as well. Thank you for sharing!

  • Tom December 6, 2016 at 11:30 pm

    What’s the green herb at the end?

    • Diana December 19, 2016 at 8:54 pm

      Hi Tom,

      Those are chives for garnish, you can also use green onions, if you’d like.

      Happy cooking! ๐Ÿ™‚

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