Grilled Asian Eggplant with Korean Seasoning Recipe

August 09, 2015

Grilled Asian Eggplant with Korean Seasoning Recipe

Asian eggplants are the long thin light to dark purple (and sometimes green) eggplant. They are much sweeter with almost no seeds compared to the more commonly available eggplant. Look for them in season at farmers markets or Asian food markets. They grill up beautifully sweet and creamy, the perfect foil for the Korean marinade that goes on after being grilled.


  • Prep Time: 5 minutes
  • Cook Time: 6-7 minutes
  • Yield: Six servings


Mixing Bowls


  • 4 8-10 inch long Asian eggplants, about 1 1/2 pounds cut lengthwise
  • 1 Tablespoon vegetable oil
  • 4 Tablespoons thinly sliced scallions
  • 1/2 teaspoon minced garlic
  • 2 Tablespoons light soy
  • 1 teaspoon sugar
  • 1 1/2 teaspoons toasted sesame oil
  • 1/2 teaspoon, or more to taste, crushed red pepper flakes
  • 2 Tablespoons toasted sesame seeds


  1. Coat the cut sides of the eggplant with the vegetable oil and place them on a medium heated grill. Cook for 3-4 minutes or until well-marked and soft. Turnover and grill for another 2 minutes, remove and set aside to cool.
  2. While the eggplant cools mix the remaining ingredients in a bowl.
  3. Cut the eggplant into 2 inch diagonal slices. Place in a serving bowl or platter and pour over the Korean marinade and serve.

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