Grilled Eggplant with Green Onions

Ingredients

• 3 mediumChinese eggplants
• 120 ml (1/2 cup)chopped green onions
• 30 ml (2 tbsp)oil
• 5 ml (1 tsp)soy sauce
• 5 ml (1 tsp)water
• 1 clovegarlic, minced
• 1/2Thai chilli, minced (optional)
• 5 ml (1 tsp)sugar
• 1.25 ml (1/4 tsp)salt

Instructions

1. 1

   Prepare the eggplants

   Rinse and dry the eggplants. Prick each one 6–8 times all over with a thin knife or fork so steam can escape and the flesh can take on a smoky aroma.

2. 2

   Protect the hob

   Line the gas hob with foil, leaving the burners exposed to make cleaning easier.

3. 3

   Grill over flame

   Set the eggplants in a grilling basket over an open gas flame and turn the burner to medium heat.

4. 4

   Cook until tender

   Grill for 25–30 minutes, flipping and rotating the eggplants from time to time so they cook evenly. They should be blackened all over, with flaky skins and very tender flesh.

5. 5

   Cool the eggplants

   Take the eggplants off the heat, transfer them to a plate and leave them to cool for 20–30 minutes.

6. 6

   Cook green onions

   Meanwhile, heat 30 ml (2 tablespoons) of oil in a non-stick frying pan over medium heat. When hot, add the chopped green onions and cook for 1 minute. Transfer the onions and their oil to a small bowl.

7. 7

   Mix the sauce

   In a small bowl, stir together the soy sauce, water, garlic, chilli, sugar and salt.

8. 8

   Peel and serve

   When the eggplants are cool enough to handle, peel them by hand; a few dark skin fragments can remain. Arrange them on a plate, gently mash the flesh with a fork, drizzle over the sauce and top with the green onions and their oil. Serve with crusty bread or steamed white rice.

What is grilled eggplant with green onions?

This Asian-inspired side centres on eggplants grilled over an open flame until their skins blacken and their insides soften. Fire-grilling is a familiar way to bring smoky depth to eggplant dishes across several Asian cuisines, though versions and seasonings vary.

Here, the eggplant is paired with green onions cooked briefly in oil and a simple soy, garlic and chilli sauce. The soft, smoky flesh makes a good contrast with the sharp, savoury topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 214 calories, 4g protein, 22g carbs, 14g fat.

The eggplants provide most of the carbohydrates, while the oil supplies most of the fat; the soy sauce and eggplant contribute a little protein. Pair a serving with a protein-rich main and another vegetable to make the plate more rounded.

Choose the right eggplants

Chinese eggplants: Their long shape and tender flesh suit this quick, direct grilling method. Choose medium ones that fit comfortably in your grilling basket.

Green onions: A short sauté softens their bite while keeping their fresh flavour. Save the cooking oil too, as it carries some of the onion flavour to the finished dish.

Get an even char

Pricking: Pierce each eggplant 6–8 times before grilling so steam can escape. Keep the holes distributed around the vegetable rather than clustered in one spot.

Turning: Rotate and flip the eggplants during the 25–30 minutes of cooking. This helps the skin char all over and the flesh soften evenly.

Check for tenderness

The skins should be blackened and flaky, and the flesh should feel very tender before you take the eggplants off the heat. If a part still feels firm, give it more time over the flame, turning as needed.

Cool them for 20–30 minutes before peeling. The flesh will be easier to handle once it is no longer piping hot.

Keep the sauce balanced

The sauce combines soy sauce and salt for savouriness with sugar for a little sweetness. Garlic and optional Thai chilli add pungency and heat.

Stir the ingredients together in a small bowl before topping the eggplants so the seasoning is distributed across the soft flesh.

Serve it with something to scoop

Crusty bread or crackers can be used to scoop up the tender eggplant and its topping. Steamed white rice makes a simple alternative and catches the sauce.

For a more substantial plate, serve the eggplant alongside a protein dish and another vegetable side.

Recipe notes & tips

• Use a grilling basket to make turning the eggplants over an open flame easier.
• Keep the gas burners exposed if you line the hob with foil.
• Rotate the eggplants regularly so each side gets time over the flame.
• Leave the onion cooking oil in the topping for extra flavour.
• The Thai chilli is optional, so omit it for a milder sauce.

Variations

• Milder sauce: Leave out the Thai chilli for less heat.
• More chilli: Add extra minced Thai chilli if you prefer a hotter topping.
• Rice pairing: Serve with steamed white rice to catch the sauce.
• Bread pairing: Offer crusty bread or crackers for scooping.
• Smoother texture: Mash the eggplant flesh a little more thoroughly with a fork.

Common mistakes to avoid

• Skipping the pricks: Pierce each eggplant 6–8 times so steam can escape.
• Leaving them in one position: Flip and rotate them during grilling for an even char.
• Stopping while firm: Grill until the flesh is very tender, not just blackened outside.
• Peeling while too hot: Let the eggplants cool for 20–30 minutes before handling.
• Discarding the onion oil: Spoon it over the eggplants with the green onions.

How to store

Store leftovers in a covered container in the fridge and use within 3 days. Reheat gently in a frying pan or microwave until hot; the eggplant will be softer after storing.

Frequently asked questions