I first tried this eggplant appetizer in a tiny izakaya on Shikoku Island. They roasted the whole eggplant until silky, peeled it carefully, then drizzled it with ponzu sauce, topped it with ginger mashed nearly into a paste, a sprinkle of green onion, and a handful of bonito flakes. It was a full-on umami bomb — layers of flavor you’d never expect from such a familiar vegetable.

You might know eggplant as a humble, slow-roasting vegetable, but in Japanese izakayas, it turns into something completely magical.

Traditionally, whole eggplants are grilled until smoky and soft, then peeled and served drenched in savory sauces. I love that version, but here’s my twist: I halve them before roasting to speed things up without sacrificing flavor.

No grill? No a problem! This oven-friendly method delivers deep flavor and silky texture in under 40 minutes.

This recipe relies on Ponzu sauce. Ponzu is a citrusy soy-based Japanese sauce made from soy sauce, yuzu, mirin, and sake. If you don’t have access to Japanese groceries, here’s a quick homemade version that works beautifully:

• 100 ml low-sodium soy sauce
• 100 ml citrus juice (mix of lemon + orange)
• 1 tbsp sugar or sweetener + 1 tbsp water (or 2 tbsp mirin if you have it)
• Zest of 1 lemon

Mix everything in a jar and let it infuse in the fridge for at least 1 hour (overnight is best). For this dish, you’ll only need a few tablespoons—but the rest keeps well and is perfect for dipping or dressing.

This dish is almost pure fiber and umami. No added starches, no sugar(if you skip mirin). It’s low-carb by nature and easy to fit into any clean eating plan.

Eggplants are loaded with antioxidants and fiber. Ponzu adds a punch of acidity and salt without overwhelming the palate. Plus, garlic and ginger bring their immune-boosting, gut-friendly powers. Minimal oil, maximum flavor.

And remember — Japanese food isn’t just sushi and ramen. There’s a whole world of bold, simple dishes like this that blow expectations out of the water.

Check the video version of this recipe on my YouTube channel.

Recipe

Print

Yaki Nasu — Japanese Grilled Eggplant

Course Appetizer

Cuisine Japanese

Cook Time 30 minutes minutes

Servings 2

Calories 150kcal

Ingredients

• 2 Eggplants medium sized
• 2 cloves Garlic
• 0.5 square cm Fresh ginger
• Green onion couple of sprigs for serving
• 1 tbsp Bonito flakes
• Ponzu sauce to taste

Instructions

• Halve the eggplants lengthwise and roast cut-side up at 220°C (430°F) for 25–35 minutes. They should be soft and slightly collapsed. If a fork doesn’t slide in easily, they’re not ready.
• Scoop out the eggplants flesh or peel off the skin carefully.
• Place the eggplants on a plate and let sit for 5 minutes. Drain off any liquid.
• Grate or finely mince the garlic and ginger until almost paste-like.
• Plate the eggplants, drizzle with ponzu (or soy sauce), sprinkle with green onion and bonito flakes if using.
• Serve warm.

Video

Notes

If you don’t have access to Ponzu, here’s a quick homemade version that works great:

• 100 ml low-sodium soy sauce
• 100 ml citrus juice (mix of lemon + orange)
• 1 tbsp sugar or sweetener + 1 tbsp water (or 2 tbsp mirin if you have it)
• Zest of 1 lemon

Mix everything in a jar and let it infuse in the fridge for at least 1 hour (overnight is best). For this dish, you’ll only need a few tablespoons—but the rest keeps well and is perfect for dipping or dressing