Japanese Grilled Eggplant Recipe

Eggplants: Medium-sized, these will be the main component of the dish, providing a tender and smoky base.

Soy sauce: A salty and savory sauce made from fermented soybeans, essential for the glaze.

Mirin: A sweet rice wine that adds a subtle sweetness to the dish.

Sake: A Japanese rice wine that enhances the umami flavor of the glaze.

Sugar: Adds a touch of sweetness to balance the flavors.

Vegetable oil: Used to brush the eggplants, helping them to grill evenly and preventing sticking.

When grilling eggplants, make sure to score the flesh in a crosshatch pattern before brushing with vegetable oil. This allows the soy sauce mixture to penetrate deeper into the eggplant, enhancing the flavor and ensuring even cooking.

• Eggplants - Substitute with zucchini: Zucchini has a similar texture and can absorb flavors well, making it a good alternative for grilling.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor profile.

• Mirin - Substitute with rice vinegar mixed with sugar: Rice vinegar with a bit of sugar can mimic the sweet and tangy flavor of mirin.

• Sake - Substitute with dry white wine: Dry white wine can provide a similar depth of flavor and acidity as sake.

• Sugar - Substitute with honey: Honey can add a similar sweetness and a slight floral note to the dish.

• Vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a suitable replacement for vegetable oil.

• Allow the grilled eggplants to cool completely before storing. This helps prevent condensation, which can make them soggy.

• Place the cooled eggplants in an airtight container. If stacking them, use parchment paper between layers to avoid sticking.

• Store the container in the refrigerator. The grilled eggplants will stay fresh for up to 3-4 days.

• For freezing, wrap each eggplant half individually in plastic wrap to prevent freezer burn. Then, place them in a freezer-safe bag or container.

• Label the container with the date to keep track of freshness. Frozen grilled eggplants can be stored for up to 2 months.

• To reheat, thaw the eggplants in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through.

• Alternatively, you can reheat them in a microwave. Place the eggplants on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 2-3 minutes, checking halfway through.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover grilled eggplant on a baking sheet lined with parchment paper. Cover the eggplant with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the texture and flavor of the eggplant.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the grilled eggplant in the skillet and cover with a lid. Cook for about 5-7 minutes, flipping halfway through to ensure even heating. This method gives a slightly crispy exterior while keeping the inside tender.

• Microwave Method: Place the grilled eggplant on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap steam. Heat on medium power for 1-2 minutes, checking halfway through. Be cautious not to overheat, as this can make the eggplant rubbery.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the grilled eggplant in the air fryer basket in a single layer. Heat for about 3-5 minutes, shaking the basket halfway through. This method helps to retain the eggplant's crispy texture while reheating it evenly.

• Steaming Method: Set up a steamer basket over a pot of simmering water. Place the grilled eggplant in the steamer basket and cover with a lid. Steam for about 5 minutes or until heated through. This method keeps the eggplant moist and tender.

• Knife: To cut the eggplants in half lengthwise.

• Cutting board: To provide a stable surface for cutting the eggplants.

• Mixing bowl: To mix the soy sauce, mirin, sake, and sugar.

• Brush: To apply vegetable oil to the cut sides of the eggplants.

• Grill: To cook the eggplants over medium heat.

• Tongs: To flip the eggplants on the grill.

• Measuring spoons: To measure out the soy sauce, mirin, sake, sugar, and vegetable oil.

• Serving plate: To serve the grilled eggplants hot.

Pre-mix the sauce: Combine the soy sauce, mirin, sake, and sugar ahead of time and store in the fridge.

Pre-cut the eggplants: Slice the eggplants in advance and store them in an airtight container.

Use a grill pan: If you don't have an outdoor grill, a grill pan can save time and effort.

Batch cooking: Grill multiple eggplants at once to save time for future meals.

Preheat the grill: Ensure the grill is preheated to the right temperature before starting.