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Sort-of-Stuffed Eggplant with Ginger, Sesame, and Soy

Photo: Christina Holmes

BY Mark Bittman

PUBLISHED July 14, 2025

Eggplant can handle direct heat (including getting tossed right into the fire), but it’s also delicious cut in half and cooked with indirect heat. The longer time off-flame gives the skin and cut surfaces time to crisp up while the flesh develops a rich creaminess that soaks up the seasonings. Scoring the cut side and working in herbs, spices, or aromatics is almost like stuffing it. You can prepare the eggplants for the grill several hours before; cover with plastic wrap and refrigerate. You can also grill them ahead time; they’re just as good at room temperature.

 

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Sort-of-Stuffed Eggplant with Ginger, Sesame, and Soy

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Makes
4 servings 1x

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