Easy Grilled Eggplant Recipe with Garlic Soy Marinade in 30 minutes on BestRecipeBox.com


Course: Side Dish
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 243 kcal
Please read recipe post for more recipe details . We love tender Asian or Japanese eggplants because they don't require pre-salting nor are they heavily seeded. These eggplants always cook up to a wonderful, tender texture.


  • 2 large Japanese or Asian eggplants sliced to 1/2" thickness
  • minced parsley or minced cilantro for garnish-optional


  • 1/2 cup olive oil or grape seed oil
  • 4 large cloves garlic, minced
  • 1 Tablespoon soy sauce or Worcestershire sauce or Tamari Soy Sauce for Gluten Free
  • 1/2 teaspoon dijon mustard
  • 2 teaspoons lemon juice
  • Kosher or sea salt, to taste
  • Black pepper, to taste (fresh cracked if possible)


  1. Make the marinade: in bowl combine olive oil, garlic, soy sauce, dijon mustard, lemon juice, salt and pepper. Mix ingredients together well.
  2. Brush the marinade on the eggplant slices to coat all sides. Do not immediatly add all the slices of eggplant to the marinade because the first few slices that touch the marinade will soak up all the marinade, leaving nothing for the rest of the eggplant slices.
  3. Heat large skillet or cast iron pan on medium-high heat. Once pan is heated, lay eggplant slices on the pan and grill them for about 2-3 minutes on each side, or until golden and tender. Repeat this process for all the eggplant.
  4. Garnish the eggplant with cilantro or parsley. Serve warm.