Barbara Kafka's Marinated Eggplant Recipe on Food52 (2024)

The first time I made this, I found it too salty tasting and in a strange way, not as flavorful as I expected. This time, I cut back on the soy sauce and added water to equal 1/4 cup. I also added 2 tsp. sugar which made a huge difference in flavor--closer to Chinese eggplant with garlic sauce, one of my favorites. After nuking for 4-5 minutes, I seared the cut side down on a non-stick pan for about 3 minutes and the result was really delicious. I could have nuked it a minute more for a softer texture but the flavor was perfect.

Not crazy about the outcome. Flavoring was too strong. Wouldn't repeat it again but glad I tried a different method.

I researched microwaved eggplant online and found an article by Bitten that referenced original the NYT recipe. For high-powered microwaves the cooking time should be cut starting at 1/2 time. I went with 6.5 minutes. Cooked a double batch, half on a platter and half in a lasagna dish. Cling wrap melted on platter but held fine in the deep dish so go with a deeper dish. The flavor was okay, the texture was a little mushy and it was a little salty for my taste. I tried browning several already cooked pieces in a non-stick pan. No improvement. All of that said, I ate every piece, some alone, some over rice. I think roasting would be a better but longer route.

I don't use a microwave. How would I proceed with a gas oven?

I made a mash-up of the recipe above and evelyn's modifications and it was yumm-o! Smelled strongly while it was marinating on the counter and while it was baking -- not unpleasant, just fragrant.

I printed this recipe out the other day when I was trying to decide what to do with the eggplant that came in my farm box. I ended up doing something else with the eggplant, but this marinade sounded so good that I made itanyway, for some mahi mahi fillets. I used Tamarai, and it was really delicious! Definitely a keeper; I highly recommend using this marinade for grilled fish!

Jara July 28, 2014

I've made these twice now and I think the best way is to par-microwave them, and then roast on a grill for a few minutes to add a nice char and textural contrast. Without grilling, like Antonia notes, the eggplants are just pasty and mushy, and one-note.

I made this two ways: I nuked half the eggplants but slow-roasted half, skipping the marinading time so that the whole thing got done at about the same time. I roasted the eggplants at 325F for a half hour, skin side down, then flipped them so that the open side was down, raised the heat to 350 so the open side would caramelize, and baked for 15 minutes more. They were both good, but I liked the baked better because the skin was much more edible and the cross-hatched open side was caramelized and crisp. Roasting might address the issues of soggy eggplant and pasty marinade that Antonia James raised a while back.

I made this with an Italian purple eggplant in the toaster over for about 30 minutes, it was very tasty. Though I didn't leave the marinade on for long before cooking, I think that worked in my favor, because the flavor of the roasted eggplant came through beautifully without being overpowered by the marinade. I can't remember, but I might have added a touch of sugar to the marinade. It was good at room temp the next day, too.

Hurriedly tried this last night but embarrassed to say I didn't have the cilantro or ginger, nor did I have 45 min to spare to marinate it!...My method probably did not do it justice (it IS called Marinated Eggplant after all!) but it was still excellent, husband LOVED it! He said put it in the rotation! Quick and easy too...can't wait to try it just as written...I think this must be one of those brilliant recipes that is very forgiving!

This recipe was a different way to prepare eggplant. It did not seem salty to me and I do not use much salt. The soy,ginger,garlic,sesame oil, rice wine vinegar makes a really good condiment for other foods..flank steak or chicken for example. Followed directions and the eggplant was tender after 10 minutes in the microwave. I put holes in the plastic wrap when it puffed up and the eggplant was tender and an attractive color. Added the cilantro as a garnish after eggplant was cooked.

I used low sodium soy sauce.

nununo September 18, 2013

The taste is great, but it turned out way too salty, probably due to using lots of soy sauce. Any suggestions to correct the salt? Shall I tryto replace some of the soy sauce with water?

yum! i used equivalent weight in small globe eggplant, sliced into 1" thick rounds. I added a tsp sugar because my marinade was way too garlicky. Mine needed an extra 5 min in microwave. Sprinkled torn basil over top and it was like a restaurant dish. A little on salty side, so I'm making some plain quinoa to accompany. Thanks Kristen!

This was amazing! 20 minutes start to finish for me, and I used a normal eggplant cut into eighths because that's what I had in the kitchen. It was soft and delicious, though not as caramelized as the picture seems to show. Was the pricking of the plastic wrap supposed to happen before or after microwaving? Thanks for a great way to make sure I use all of my eggplant!

to carswell, the blender use for the marinade really breaks down the sesame oil to emulsify the ingredients.

I made this last night and enjoyed it very much. I didn't use plastic wrap - just an old Corning Ware casserole dish with a glass top. I did not use a blender to mix up the marinade because a microplane worked just fine to grate the ginger and I minced the garlic finely with a knife. I have a lot of Japanese Eggplant ripening in the garden and this gave me a new way to use it. I like all the flavors together. Thanks!