Grilled eggplant and yellow zucchini marinated in coconut aminos, sesame oil, ginger, and garlic. Served with vegetable fried rice. A full plant-based plate.
I started making this after a trip to a local Japanese restaurant where they served miso eggplant next to garlic fried rice. My version uses a marinade of coconut aminos, sesame oil, ginger, garlic, and sesame seeds. The eggplants and yellow zucchini go on the grill after soaking in the marinade. The fried rice is a separate pan with rice, mixed vegetables, soy sauce, and vegetable oil. Together on one plate, the smoky grilled vegetables and the crisp rice make a full meal. I am slightly obsessed to be honest.
Eggplant on the grill needs oil or it sticks and tears. The sesame oil in the marinade handles that. Coconut aminos are milder and slightly sweeter than soy sauce, which is why the marinade uses them instead. The yellow zucchini cooks faster than the eggplant, so add it to the grill a few minutes later.
Tips for Grilling Eggplant
Slice thick enough to hold together
Cut the eggplants lengthwise into slabs about 2 cm (3/4 inch) thick. Thinner slices fall apart on the grill. Thicker slices take too long and dry out.
The yellow zucchini can be cut the same way. Both vegetables should be large enough to sit on the grill grates without falling through.
Marinate for at least 30 minutes
Lay the sliced eggplant and zucchini in a single layer in a shallow dish. Pour the coconut aminos, sesame oil, ginger, garlic, and sesame seed marinade over them. Flip once after 15 minutes.
Eggplant absorbs liquid quickly. Thirty minutes gives it enough time to soak up the flavor. Longer than an hour makes it too soft to grill.
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Grilled Sesame-Ginger Eggplant with Fried Rice
Total Time: 50 minutes
Yield: Serves 4
Diet: Vegan
Description
Vegetable fried rice combines with marinated eggplant for a vegetarian dish that shows off the grill and garden with amazing flavor.
Ingredients
Units
Scale
Instructions
- Slice the eggplants and zucchini into 1/4 inch slices lengthwise.
- In a bowl, mix coconut aminos, sesame oil, grated ginger, and minced garlic to create a marinade.
- Marinate the eggplant and zucchini slices in the mixture for at least 30 minutes.
- Preheat the grill to medium-high heat.
- Grill the marinated eggplant and zucchini slices for about 3-4 minutes on each side until tender and grill marks appear.
- In a large pan, heat vegetable oil over medium heat.
- Add mixed vegetables and cooked rice to the pan, stir-frying for about 5 minutes.
- Add soy sauce, sesame seeds, and season with salt and pepper, mixing well.
- Serve the grilled eggplant and zucchini over the fried rice.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 600
- Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 5
Frequently Asked Questions
Can I use soy sauce instead of coconut aminos?
Yes. Soy sauce is saltier, so use about two-thirds the amount the recipe calls for. The flavor will be slightly sharper but still good.
Can I make the fried rice with fresh rice?
Day-old refrigerated rice fries best because it has dried out. Fresh rice is too moist and clumps in the pan. Cook the rice the night before and spread it on a sheet pan in the fridge.
Can I do this on a grill pan?
Yes. Heat the grill pan over medium-high until very hot. Grill the eggplant and zucchini in batches so you do not crowd the pan. The char will be less pronounced but the flavor will be close.
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