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Recipe Detail Page
Eggplant Kushiyaki
Holiday 2023
Kushiyaki are grilled Japanese skewers most commonly made with chicken or beef. Eggplant is a more affordable, plant-based choice—it caramelizes beautifully while turning sweet and creamy. You can cook them on the grill or in a grill pan or skillet, or even under the broiler. The eggplant is threaded after cooking, so there is no fretting about burning skewers. If you have reusable metal skewers, by all means use them.
Makes 24 skewers
1/3 cup (80 mL) soy sauce
1 tbsp (15 mL) minced garlic
2 tsp (10 mL) minced ginger
1 tbsp (15 mL) sesame oil
2 tsp (10 mL) sugar
2 tsp (10 mL) roasted sesame seeds
3 straight Japanese eggplant, about 1/3 lb (150 g) each, trimmed
Vegetable oil for grilling
24 small (6-inch/15-cm) bamboo skewers
Cilantro leaves to garnish
1. In a shallow baking dish that will fit all the eggplant, stir together soy sauce, garlic, ginger, sesame oil, sugar and sesame seeds.
2. Cut eggplants in half crosswise. Then carefully cut each half lengthwise into quarters. Place in marinade and toss to coat. Marinate, tossing occasionally, until all but 3 tbsp (45 mL) of marinade has been absorbed, about 30 minutes. Drain off excess marinade into a small bowl.
3. Preheat grill to high. Clean and oil grate. (Alternatively, you can use a large oiled grill pan or nonstick frying pan with a thin film of oil over medium-high heat.)
4. Carefully place eggplant pieces on grill, cut sides down. Cook, turning occasionally, until nicely charred and tender but not mushy, about 6 minutes. Brush with remaining marinade while cooking. Lower heat, if they’re charring too quickly.
5. Transfer eggplant to a baking sheet in a single layer. When cool enough to handle, insert skewers, going full length of eggplant. Serve warm or at room temperature garnished with cilantro.
Makes 24 skewers