Eggplant Soyaki

This recipe is an easy side dish or meatless main. Top rice, noodles, or serve along with a bit of lean protein and you've got dinner. I love eggplant, but decided to come up with this recipe for an easy way to cook it-no salting required. Keep an eye on the oven rack height to get the cooking just right.

Trader Joe's makes Soyaki. There are many imitations on the market, but you might as well buy the real thing because it's soooo good. 

eggplant soyaki

Eggplant Soyaki


  • 1 large young globe eggplant
  • 1/4 cup Soyaki
  • 1/4 cup hoisin


Adjust oven rack to approximately 5 inches below broiler. Preheat broiler to high. Line a sheet pan with aluminum foil.

Meanwhile with a vegetable peeler, remove stripes of the eggplant skin. This will help keep the eggplant together, while removing some of the tougher skin (it also gives a nice appearance). Cut off the top and end of the eggplant, and cut into 1/2 inch slices and place in one layer on the foil-lined sheet pan. In a small bowl, combine the Soyaki and hoisin. With a pastry brush, apply the Soyaki glaze on one side and broil on high for 5 minutes. Flip eggplant and apply glaze, broil for another 5 minutes. Repeat two more times for a total cooking time of 20 minutes. If eggplant is browning too quickly lower the rack height. Serve immediately, or at room temperature.