| Recipes |

Japanese Crusted Eggplant

Food and prop styling by Shiri Feldman
Food prep and styling by Chef Suzie Gornish
Photography by Felicia Perretti

When it’s just my family for Shabbos, we don’t really do a fish course. Let’s just say that eggplant and techinah is our version of gefilte fish; a constant and satisfying part of the routine. And while gefilte fish will always be a classic, sometimes you feel the need to spice things up with, say, sushi or fish tacos. Here, I present to you my fish-free version of spicing things up.


  • 1 large eggplant, cut vertically and then crosshatched
  • spicy mayo, for drizzling
  • scallions, for serving (optional)
  • 2 Tbsp maple syrup
  • 1 Tbsp soy sauce
  • 1 tsp rice vinegar
  • 2 tsp sesame oil
  • salt and pepper, for sprinkling
  • 2 Tbsp panko crumbs
  • 1 Tbsp sesame seeds
  • 1 cube frozen garlic
  • 1½ tsp sesame oil
  • ½ tsp salt
  • ½ tsp coarse black pepper
  • ¼ tsp dried ginger

Preheat oven to 425°F (220°C) on the convection bake setting.

Mix all the ingredients for the crumbs in a bowl and set aside.

Combine all the marinade ingredients in a bag. Salt and dry your eggplant and allow it to marinate in the bag for about 20 minutes. Then take the eggplant out of the marinade and pour the remaining liquid onto the eggplant, making sure to get into the cut marks. Sprinkle the crumbs on top.

Spray the eggplant with cooking spray and bake for 30 minutes.

To serve, drizzle with spicy mayo and top with scallions, if desired.


(Originally featured in Family Table, Issue 880)

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