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Yaki Nasu Grilled Eggplant

This Japanese-style ginger eggplant dish is best served cold.

Time 40 mins
Skill Level Easy

Ingredients List

Serves 1
  • 1 eggplant
  • thumb sized ginger
  • 25 ml lime juice (or ponzu if you can get it)
  • 25 ml lemon juice
  • 50 ml soy sauce (tamari if gluten free)
  • 25 ml rice vinegar
  • 25 ml cider vinegar


  1. Pre heat the oven at 220 C / 425 F 
  2. Pierce the aubergine to stop in exploding, line a baking tray with baking paper and put in the oven 
  3. While this is cooking – add the soy sauce, lime juice, lemon juice and both vinegars into a jar and shake to mix and make the dressing. The ingredients listed will make about 150 ml and there will be some leftover.
  4. Grate the ginger. 
  5. Make sure to turn the aubergine(s) regularly while cooking.  
  6. After 20 minutes in the oven, check to see if the aubergine is soft and if it is, take it out of the oven. 
  7. Let the aubergine cool and then slice length or width ways, whichever you prefer. 
  8. Cover in the dressing and ginger and put in the fridge for later or serve if you are eating it now. 



Serve with rice or as a starter. Adapted from the Yo! Sushi recipe.