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Roasted Eggplant with Garlic Soy Dressing
Quick, easy, and deliciously smoky Roasted Eggplant with Garlic Soy Dressing. Eggplant may be grilled outside or broiled in the oven.
When I was a kid, charcoal braziers were a common fixture in the kitchen. Most families have them in the air well next to the kitchen or in the “wet” kitchen at the back of the house. Dishes requiring long periods of boiling and braising were cooked on these stoves as charcoal was much cheaper than propane gas. Since charcoal fire turned pots black with soot, one pot was usually dedicated for its use. At our house, it almost seemed like the fire was never left to die out. There was always a pot of something simmering on it. More often than not, it was a pot of clear soup which tasted amazingly good because of the slow and long cooking time.
Grilling Over The Charcoal Brazier
Sometimes Mom would place a metal rack on the top of the brazier for grilling purposes. Eggplant were a favorite because Roasted Eggplant with Garlic Soy Dressing required only a few simple ingredients. Roasting lends a sweetness and smokiness to the eggplant, making them so amazingly delicious. Mom always had a container of prepared shallot or garlic infused oil which made this dish a no brainer to prepare. Prep work was kept to a minimum as the eggplant were roasted whole.
Grilled or Broiled
Since charcoal fire may not be available to many of us today, the next best thing is to roast the eggplant on the grill outside during the warmer seasons. In the winter months, simply broil them in the oven. Make sure to cook them until soft and brown on all sides. When that happens, the skin should peel off quite easily.
Similar Tools Used in Making This Roasted Eggplant with Garlic Soy Dressing
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Char-Griller 5050 Duo Gas-and-Charcoal Grill
Winco UT-9 Coiled Spring Heavyweight Stainless Steel Utility Tong, 9-Inch
Silicone Basting | BBQ | Pastry | Oil Brush | Set of 2
AmazonBasics 3-Piece Baking Sheet Set
Roasted Eggplant with Garlic Soy Dressing
Quick, easy, and deliciously smoky Roasted Eggplant with Garlic Soy Dressing. Eggplant may be grilled outside or broiled in the oven.
Keyword : grilled eggplant, roasted eggplant
Ingredients
- 3 tbsp vegetable oil
- 3 cloves garlic (minced)
- 2 tbsp soy sauce
- 2 lbs Chinese eggplant (900g)
- 2 green onions (thinly sliced)
Instructions
- Place vegetable oil and minced garlic in a small microwave safe dish. Microwave on high for 1½ minutes. Remove and add soy sauce. Stir to combine.
- Preheat the grill to high. Brush some oil on the grates.
- Place whole eggplants on the grates and grill or roast for 12 to 15 minutes or until eggplant are brown and soft. Turn eggplant every now and then so that they brown evenly on all sides. Remove and allow them to cool slightly.
- When eggplant are cool enough to handle, peel to remove the tough skin. Cut into bite size pieces and place on a dish.
- Drizzle garlic soy sauce dressing over eggplant and garnish with sliced green onions.
- Serve immediately.
Video
Nutrition
Calories: 106kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice
Do give these sweet, delicious Roasted Eggplants with Garlic Soy Dressing a try. They are wonderful as a salad or eaten with a bowl of steamed rice.
NOTE: The original publication of this post was on June 4th, 2014. This republication comes with changes to the writeup but the recipe remains the same.
Tammy says
Could you please tell me the temperature and time needed if baked in the oven?
Linda says
I would place the baking rack right at the top and set it to broil which is usually between 450 to 500 degrees Fahrenheit, depending on the oven. Watch the eggplants closely and turn them often or they will burn. The high temperature will cause the skin to blister and char so that it can be peeled. Baking them at lower temperatures will make them too juicy and soft.
rebecca says
this looks delicious love eggplant
Linda says
Thanks Rebecca! I love eggplants too and have quite a few recipes using eggplants on this blog. 🙂
tranthithanh says
It’s delicious. in our country we usually have it with galic fish sauce. Please, let’s me know the brand name of your grill outside, it’s electric grill? I’m in VN so i can order it through amazon?
Linda says
Mine is an Aussie gas grill. I have had it for years now. You can probably find it on line.
Lokness @ The Missing Lokness says
EGGPLANTS!! I love them! Since I only have a charcoal grill and it is not easy to set it up, I think I will make this on a stovetop grill pan. Nom nom… I want some now.
Ramona says
Mmmmm! I love eggplant… this looks like a delicious way to enjoy them. 🙂
nic says
Yum! May substitute coconut amino for soy! 🙂
Linda says
Thanks Nic! I have used liquid amino but not coconut amino. It should work if it is a substitute for soy sauce.
nic says
Are you referring to Bragg? If yes, I shall add that to my shopping list. 🙂
Linda says
Yes, I was referring to Bragg’s. Some years back, I was using only Bragg’s liquid aminos in place of soy sauce. It’s a little expensive but I think it is the closest thing to soy sauce.
nic says
Somehow I find the coconut amino a little on the sweet side in comparison to the real soy sauce. Hence I add sea salt or himalayan salt to balance the flavour. I might get tamari (as long as it’s non gmo) and test it out!
Linda says
I guess it is what you are used to and also the kind of food sensitivities you have. I use a variety of soy sauces and always have some San-J tamari in my pantry. However, I prefer soy sauce as it has a more robust flavor suited to Chinese stir fry and braise dishes. It is also more cost effective in my case because soy sauce is my main flavoring in many dishes. Contrary to popular belief, tamari is not wheat free unless specifically labeled. San-J has a wheat free version almost twice the price of their regular tamari. Flavor wise, tamari and soy sauce are very similar and the distinction can clearly only be noticed when it is used as a dipping sauce. It is almost negligible when used in minute amounts in soups or stir fries unless soy sauce is the main flavoring in the dish.
When it comes to salt, my favorite is the Himalayan pink salt. I also like the Hawaiian and Utah rock salts and have several varieties in my pantry. I use them mainly as a flavoring in salads and not in cooking. For everyday cooking, I use sea salt.