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+ servings

Hasselback Eggplant

Hasselback eggplant with garlic soy glaze.
Course Sides
Cuisine Japanese
Level Intermediate
Main Ingredient Vegetable
Diet Dairy-Free, Low-Carb, Pescatarian, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 eggplants


  • 400 grams Japanese eggplant
  • 1 tablespoon vegetable oil
  • 1 ½ tablespoons soy sauce
  • 1 tablespoon sake
  • ½ teaspoon evaporated cane sugar
  • 1 teaspoon vegetable oil
  • 12 grams garlic (~12 grams, minced)


  • Trim the stem off of the eggplant and then lay the eggplant flat. Cut slits a little over halfway through the eggplant about 1/5 of an inch apart at a 90 degree angle to the direction of the eggplant (your knife and the eggplant should make a "+" symbol when you reach the center).
  • Flip the eggplant over and then cut slits a little over halfway through the eggplant about 1/5 of an inch apart at a 45 degree angle to the direction of the eggplant.
  • Put the eggplant in a frying pan, and coat with 1 tablespoon of oil, rubbing the oil evenly into the eggplant with your hands.
  • Turn the heat onto medium and fry the eggplant, rolling them around to cook evenly. When the skin of the eggplant is shiny and bright purple all around, cover the pan with a lid and reduce the heat to medium-low. Steam the eggplant until it is tender (about 5-7 minutes).
  • While the eggplant is steaming, add the soy sauce, sake and sugar into a small bowl and stir to combine.
  • Remove the lid, turn up the heat to medium and then add the garlic along with the remaining 1 teaspoon of oil. Fry the eggplant and garlic until the garlic is browned and very fragrant.
  • Add the sauce and roll the eggplant around to coat evenly with the sauce and garlic. The eggplant is shiny and glazed and there isn't much liquid left in the pan.
  • Garnish with cilantro.