Whole Grilled Japanese Eggplant with Lemon and Soy Sauce
Whole Grilled Japanese Eggplant with Lemon and Soy Sauce is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Whisk together the soy sauce, lemon juice, and olive oil in a bowl to make the dressing; set aside.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk together the soy sauce, lemon juice, and olive oil in a bowl to make the dressing; set aside.
Score the stem end of each eggplant, making a circular cut in the skin (this will make the eggplant easier to peel).
Poke a few holes into the eggplants with a skewer or fork to allow steam to escape as they grill.
Preheat a grill to medium.
Grill for about 8 minutes, turning the eggplants a quarter turn every 2 minutes.
Try to grill the eggplant all around.
Test the eggplants for doneness by pressing against their sides with a pair of tongs.
If the eggplants give easily, they're ready.
Transfer the eggplants to a plate.
As soon as the eggplants are cool enough to handle, carefully peel off the skin (the skin comes off more easily if the eggplant is warm; don't let it cool completely).
Once you've removed the skin, remove the stems, and slice each eggplant into 4 pieces, cutting on an angle.
Transfer the eggplant slices to a platter.
Drizzle with dressing, sprinkle with the bonito, and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.