By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
183 cal · 23 min
Grilled Eggplant with Garlic and Scallions
Recipe GLPReb9c73966fd5db
Tender Japanese eggplants are grilled until golden and soft, then finished with a savory garlic and fish sauce dressing, and crowned with fresh scallion rounds. This simple yet elegant dish makes a satisfying vegetable-forward main course with Southeast Asian flavors.
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Ingredients
4 medium Japanese eggplants
3 tablespoons vegetable oil
1 clove garlic, peeled and finely chopped
1 tablespoon Vietnamese fish sauce
1 large scallion, trimmed and sliced into thin rounds
Directions
Prepare your grill by preheating it to medium-high heat. Trim the Japanese eggplants by removing the stem ends, then slice each eggplant lengthwise into quarter-inch-thick planks.
Brush both sides of each eggplant plank lightly with vegetable oil. Once the grill is hot, arrange the eggplant slices directly on the grate.
Grill the eggplant for 3 to 4 minutes on the first side until you see grill marks and the surface softens. Flip each plank and grill the other side for another 3 to 4 minutes until tender and lightly charred.
Transfer the grilled eggplant to a serving platter. In a small bowl, whisk together the remaining vegetable oil, chopped garlic, and fish sauce until well combined.
Drizzle the garlic-fish sauce dressing evenly over the warm eggplant. Top with fresh scallion rounds and serve immediately.
Comments
Eggplant, garlic, and scallions are widely available at all Charlotte chains, but fish sauce will require a trip to an Asian market or the international aisle at Harris Teeter or Kroger, adding cost and planning. The 23-minute claim understates prep: slicing and salting the eggplant properly takes 15 minutes alone, with grilling adding another 10–15, making true hands-on time closer to 40 minutes. The dish is economical once you have fish sauce in the pantry—eggplant runs $1–2 per pound—and it reheats well the next day. This is a solid side or light dinner that rewards a bit of planning but works best for cooks comfortable with an Asian pantry staple and realistic about the grill time.
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