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.
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
- 2 whole eggplants, 1/4 inch length wise slices
- 1 yellow zucchini, 1/4 inch length wise slices
- 1/4 C coconut aminos or gluten-free tamari
- 2 tbsp sesame oil
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 tbsp sesame seeds
- 2 cups cooked rice
- 1 cup mixed vegetables (such as peas, carrots, and bell peppers)
- 2 tbsp soy sauce
- 1 tbsp vegetable oil
- Salt and pepper to taste
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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30 minutes was the sweet spot for me. Tried 90 once when dinner got delayed and the eggplant slabs were almost too soft to grill. Lost two to the gaps.
Eggplant slabs at 2 cm hold up. Cut some thinner once and they collapsed when I flipped them — went straight into the rice as scraps.
Grill pan in the apartment kitchen worked fine. Less smoky char obviously, but the marinade carries most of the flavor anyway.
Regular soy sauce in the marinade since no coconut aminos at my Trader Joe’s. Cut it to about two-thirds like the FAQ says. Still on the salty side for me, would dial back further next time.
Day-old rice instruction is the shizzle. Tried it once with same-night rice in a panic and ended up with a clumpy mess in the pan. Cook the rice the night before, no shortcuts.