Grilled Asian Eggplant with Ginger Sauce Recipe

Marcia Kiesel likes dressing up tender Asian eggplant with a vibrant fresh-ginger sauce that would also be wonderful with steamed fish or poached chicken.

Picture Credit: John Kernick

Recipe By: Marcia Kiesel

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Grilled Asian Eggplant with Ginger Sauce picture


Difficulty LevelEasyHealth IndexHealthy
VegetarianMain Ingredient


 Water1⁄4 Cup (4 tbs)
 Sugar4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
 Finely grated fresh ginger6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
 Unseasoned rice vinegar1⁄4 Cup (4 tbs)
 Asian sesame oil1 Teaspoon
 Vegetable oil9 Tablespoon (Use 1 Tablespoon For Brushing)
 Salt To Taste
 Asian eggplant2 1⁄2 Pound, sliced lengthwise, then cut on the diagonal into 2 inch pieces and scored (8 Whole)

Nutrition Facts

Serving size

Calories 207 Calories from Fat 158

% Daily Value*

Total Fat 18 g27.4%

Saturated Fat 2.4 g11.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 52.7 mg2.2%

Total Carbohydrates 13 g4.2%

Dietary Fiber 5 g20.2%

Sugars 6 g

Protein 2 g3.3%

Vitamin A 0.8% Vitamin C 6.1%

Calcium 1.5% Iron 2.3%

*Based on a 2000 Calorie diet


1. In a heatproof glass bowl, combine the water and sugar and microwave at high power for 10 seconds, until the sugar is dissolved. Add the grated ginger, vinegar, sesame oil and the 1/2 cup of vegetable oil and season with salt.
2. Set a large steamer basket in a large saucepan, add 1/2 inch of water and bring to a boil over moderately high heat. Steam the eggplant in batches, cut side down, until just tender, about 4 minutes.
3. Heat a grill pan. Lightly brush the eggplant all over with vegetable oil. Grill over high heat until grill marks appear, about 30 seconds per side, then transfer to a serving platter. Spoon the ginger sauce over the eggplant. Garnish with the purple basil (if using) and serve at once.

MAKE AHEAD: The ginger sauce can be made up to 6 hours ahead and kept at room temperature.

NOTES: One Serving 168 cal, 15 gm fat, 1.6 gm sat fat, 10 gm carb, 4.9 gm fiber.