Ginger-Soy Marinated Grilled Eggplant with Toasted Sesame

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Tender grilled eggplant slices marinated in a fragrant ginger-soy mixture, finished with toasted sesame seeds for a smoky, nutty flavor. This Asian vegetarian recipe, ready in about 35 minutes, pairs large eggplant, soy sauce, and fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large eggplant, sliced into 1/2-inch thick rounds
• 1/4 cup soy sauce
• 1 tbsp fresh ginger, grated
• 3 garlic cloves, minced
• 1 tbsp honey
• 2 tbsp vegetable oil
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

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Instructions

1. Step 1: In a shallow dish, whisk together 1/4 cup soy sauce, 1 tbsp grated fresh ginger, 3 minced garlic cloves, 1 tbsp honey, and 2 tbsp vegetable oil.
2. Step 2: Add 1 large eggplant sliced into 1/2-inch thick rounds to the marinade, turning to coat all sides. Let sit for 20 minutes.
3. Step 3: Preheat grill or grill pan to medium-high heat. Remove eggplant from marinade and grill for 4-5 minutes per side until tender and charred marks appear.
4. Step 4: Transfer grilled eggplant to a serving platter and sprinkle with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions.
5. Step 5: Serve warm or at room temperature as a flavorful vegetarian side dish.