Japanese Soy-Marinated Grilled Eggplant and Zucchini

Introduction

Enjoy the deep, smoky flavors of this Japanese-inspired soy-marinated grilled eggplant and zucchini recipe. Grilled to perfection on the Arteflame grill, these vegetables develop a beautiful sear while staying juicy and tender. The rich umami from the soy sauce, balanced with a touch of sweetness, makes this dish a simple yet spectacular addition to your grilling repertoire.

Ingredients

• 2 small eggplants, sliced into 1/2-inch rounds
• 2 small zucchinis, sliced into 1/2-inch rounds
• 1/3 cup soy sauce
• 2 tbsp mirin
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 tbsp unsalted butter, melted
• 1 tsp toasted sesame oil
• 1 tbsp sesame seeds
• 2 green onions, thinly sliced

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the napkins in the grill and stack firewood on top.
3. Light the napkins and allow the fire to develop. The grill will be ready in about 20 minutes.

Step 2: Prepare the marinade

1. In a mixing bowl, combine soy sauce, mirin, honey, garlic, and ginger.
2. Whisk well to blend the ingredients for a rich, umami marinade.

Step 3: Marinate the vegetables

1. Place the sliced eggplant and zucchini in a shallow dish.
2. Pour the marinade over the vegetables, ensuring they are fully coated.
3. Let them marinate for at least 15 minutes, flipping occasionally for even absorption.

Step 4: Grill the vegetables

1. Brush the Arteflame flat cooktop griddle with melted butter.
2. Place the marinated eggplant and zucchini slices on the hot griddle near the center for a deep sear.
3. Grill for about 3-4 minutes per side, or until the vegetables develop a caramelized, golden crust.
4. Move slices further from the center, if needed, to finish cooking without burning.

Step 5: Garnish and serve

1. Transfer the grilled vegetables to a serving platter.
2. Drizzle with toasted sesame oil and sprinkle with sesame seeds and green onions.
3. Serve immediately and enjoy!

Tips

• For even more flavor, let the vegetables marinate for up to an hour.
• Grill in batches if necessary, ensuring each slice gets a proper sear.
• Use a brush to baste the vegetables with melted butter while grilling for extra richness.

Variations

1. Spicy Miso: Add 1 tablespoon of miso paste and 1 teaspoon of chili flakes to the marinade for a bold, spicy kick.
2. Teriyaki Style: Replace honey with brown sugar and add a splash of sake for a traditional teriyaki flavor.
3. Garlic Butter: Increase the garlic to 3 cloves and mix with extra melted butter for a richer, deeper taste.
4. Coconut Aminos: Swap soy sauce for coconut aminos for a soy-free, slightly sweeter alternative.
5. Yuzu Citrus: Add 2 teaspoons of yuzu juice to the marinade for a bright citrusy note.

Best Pairings

• Grilled miso-glazed salmon
• Garlic butter rice
• Japanese cucumber salad
• Chilled sake or green tea

Conclusion

This Japanese soy-marinated grilled eggplant and zucchini recipe will take your grilling skills to the next level. Using the Arteflame grill ensures a perfect sear without burning, bringing out deep flavors with every bite. Whether you're serving it as a side dish or a main course, this dish is sure to impress.