Easy Broiled Chinese Eggplant Recipe

Prep Time 

40 minutes 

Cook Time 

5 minutes 

Total Time 

45 minutes 




  • 2-3 medium eggplant 
  • 2-3 cloves garlic, minced 
  • 1/4 cup green onions, sliced thinly 
  • 1 tablespoon fresh grated ginger 
  • 1 teaspoon fresh thai chili, minced 
  • 1 teaspoon salt 
  • 1 tablespoon sunflower oil 
  • 1/4 cup soy sauce 
  • 2 tablespoons sherry cooking wine 
  • 2 tablespoons rice wine vinegar 
  • 1 tablespoon honey 
  • 1 tablespoon sesame oil 
  • 1 tablespoon black sesame seeds 


  1. Slice eggplants into 1”x4” wedges. Line a cooking sheet with paper towel and lay the eggplant in a single layer. Sprinkle with sea salt to draw out the moisture. Top with another layer of paper towel and let sit for 30 minutes.  
  2. Make the marinade: Whisk together all remaining ingredients, except sesame seeds and some green onions for garnish. Beware of the heat coming from the thai chilis – adjust if desired.  
  3. Heat oven to broil on high. Ensure eggplant is dry and coat with sunflower oil and 1 tablespoon of salt. Broil for about 5 minutes until soft and begins to brown. Remove from oven and toss with marinade.  
  4. Garnish with remaining green onions and sesame seeds and serve hot.