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Home / Cuisine / Asian / Roasted Eggplant with Garlic Soy Dressing

Roasted Eggplant with Garlic Soy Dressing

By: 👩‍🦳 Linda · Published: 🖨 May 6, 2021 · Updated: 💻May 8, 2021 · 🗨 16 Comments

Recipe ▼

Quick, easy, and deliciously smoky Roasted Eggplant with Garlic Soy Dressing. Eggplant may be grilled outside or broiled in the oven.

Deliciously smoky Roasted Eggplant with Garlic Soy Dressing
Deliciously smoky Roasted Eggplant with Garlic Soy Dressing

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/Roasted Eggplant
Grilled/Roasted Eggplant

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.

Roasting whole eggplant on the grill
Roasting whole eggplant on the grill

Similar Tools Used in Making This Roasted Eggplant with Garlic Soy Dressing

This post contains affiliate links. Please read my disclosure policy here.

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

Deliciously smoky Roasted Eggplant with Garlic Soy Dressing

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.
Course : Side Dish
Cuisine : Chinese
Keyword : grilled eggplant, roasted eggplant
Print Recipe Pin Recipe Rate this Recipe
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings : 6 servings
Calories : 106kcal

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.

Roasted Eggplant with Garlic Soy Dressing served with steamed rice.
Roasted Eggplant with Garlic Soy Dressing served with 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.

Categories: 🗂 Asian, Side Dish, Vegetables, Video Recipes Tags: 📋 Chinese, eggplant

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Comments

  1. Tammy says

    June 4, 2014 at 6:37 pm

    Could you please tell me the temperature and time needed if baked in the oven?

    Reply
    • Linda says

      June 5, 2014 at 8:03 am

      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.

      Reply
  2. rebecca says

    June 4, 2014 at 9:37 pm

    this looks delicious love eggplant

    Reply
    • Linda says

      June 5, 2014 at 7:47 am

      Thanks Rebecca! I love eggplants too and have quite a few recipes using eggplants on this blog. 🙂

      Reply
  3. tranthithanh says

    June 5, 2014 at 1:00 am

    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?

    Reply
    • Linda says

      June 5, 2014 at 7:54 am

      Mine is an Aussie gas grill. I have had it for years now. You can probably find it on line.

      Reply
  4. Lokness @ The Missing Lokness says

    June 5, 2014 at 12:46 pm

    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.

    Reply
  5. Ramona says

    June 8, 2014 at 6:10 pm

    Mmmmm! I love eggplant… this looks like a delicious way to enjoy them. 🙂

    Reply
  6. nic says

    July 4, 2015 at 9:39 pm

    Yum! May substitute coconut amino for soy! 🙂

    Reply
    • Linda says

      July 7, 2015 at 8:15 am

      Thanks Nic! I have used liquid amino but not coconut amino. It should work if it is a substitute for soy sauce.

      Reply
      • nic says

        July 17, 2015 at 11:26 pm

        Are you referring to Bragg? If yes, I shall add that to my shopping list. 🙂

        Reply
        • Linda says

          July 20, 2015 at 8:16 am

          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.

          Reply
    • nic says

      July 17, 2015 at 11:22 pm

      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!

      Reply
      • Linda says

        July 20, 2015 at 8:39 am

        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.

        Reply
  7. Joanna Ang says

    July 7, 2021 at 3:17 pm

    can you just steam the eggplants ?

    Reply
    • Linda says

      November 3, 2021 at 9:51 am

      Yes, you can. Please refer to my steamed eggplant recipe here –> Steamed Eggplant.

      Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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