My Japanese Grandma's Eggplant with Garlic Sauce Will Blow Your Socks Off

Get My New Book: 'The Art of Japanese Cooking' from me and my grandma. 👉 https://frugaljapan.shop/ Easy to make Japanese recipes that your family will enjoy :) ------------------------------------------------------ I’m sharing my Japanese grandmother’s three secrets for eggplant that turns out silky, tender, and deeply flavorful—not gray, greasy, or tough. I’ll show you how I choose fresh eggplant, score the skin, use less oil, and make a glossy garlic-soy sauce that soaks into every bite. I’ll also explain why this dish tastes even better cold, share the Obon memories it brings back for me, and compare it hot versus chilled. Serve it over steaming white rice for a simple, affordable dish that’s perfect for making ahead. 0:00 - Three secrets to silky eggplant 1:31 - Choosing the freshest eggplant 4:27 - Cutting and scoring the skin 7:11 - Making crisp garlic chips 9:09 - The less-oil bowl trick 11:14 - Mixing the raw garlic sauce 14:29 - Pan-cooking the eggplant 17:55 - Why cold eggplant improves 19:44 - Eggplant and Obon memories 20:53 - Finishing both plates 23:01 - Hot versus cold tasting 25:17 - Cost and make-ahead plan #japanesefood