Vegan Japanese Eggplant in Chive-Ginger Marinade｜A Light Summer Side with Maesil Syrup

🇯🇵日本語で読む

Pan-seared Japanese eggplant, gently soaked in a soy-based marinade of garlic chives, fresh ginger, and maesil-cheong (Korean plum syrup). A simple vegan summer side dish — equally satisfying warm or chilled, and perfect for make-ahead days.

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☔️ From the Rainy Season Kitchen

Just as I thought the rainy season might end early this year and began preparing to dry the umeboshi I’d been pickling, a cool breeze drifted through the curtains one morning. The sky stayed low and grey — as if whispering, “not yet.”

My body, already tuned toward summer, still held yesterday’s heat. On these in-between days — not quite warm, not quite cold — I slice eggplants and sear them gently in sesame oil. Then I soak them in a marinade of soy sauce, chives, and ginger, with a splash of last year’s maesil-cheong.

If I make enough and chill it in advance, I know tomorrow’s heat will be met with a cool, refreshing bite — waiting for me.

During these unsettled days, I focus on each small gesture: the size of each mince, the thickness of the eggplant slices, the way they soften in the pan. One thing at a time. And somehow, it calms the heart.

With the rhythm of the knife, the scent of chives, and a quiet attention to each step —
a simple summer meal is born.

🧺 Why You’ll Love This Vegan Japanese Eggplant

This simple summer side dish features tender pan-seared eggplant gently soaked in a garlic chive and ginger marinade. It's sweet, savory, and deeply refreshing — the kind of recipe you’ll want to keep in your fridge during the warmest days.

• 🌿 Perfect for make-ahead — serve warm or chilled
• 🍆 Eggplant soaks up flavor beautifully without heavy oil
• 🧄 The marinade is made with chives, ginger, soy sauce, and maesil syrup
• 🍜 Delicious over steamed rice or cold noodles

A dish to cool the body, uplift the spirit, and celebrate summer's produce — all in under 15 minutes.

🍆 Ingredients at a Glance

Here’s what you’ll need to create this savory, slightly sweet eggplant side dish — no dashi or broth required.

• Japanese eggplant (or any slim, tender variety)
• Sesame oil (optional, but adds aroma)
• Garlic chives (or regular chives if unavailable)
• Fresh ginger, finely chopped
• Soy sauce
• Maesil-cheong (Korean plum syrup) – check out how to make maesil-cheong
• Toasted sesame seeds
• Korean chili flakes (gochugaru) – optional for mild heat

📌 Ingredient note: If you don’t have maesil syrup, you can substitute with a mix of water, sugar, and apple cider vinegar (see FAQ for ratio).

See the recipe card below for exact measurements👇

🧂 What is Maesil-Cheong?

Maesil-cheong is a fermented Korean plum syrup made by preserving green plums (maesil) in sugar. It adds a naturally sweet, fruity tang — perfect for summer recipes.

I often use it in place of mirin or vinegar when I want a more rounded, mellow acidity.
Learn how to make your own here.

📖 How to Make This Vegan Eggplant Side Dish

Let’s prepare this slow, cooling dish step by step — no rush, just a few mindful minutes in the kitchen.

1. Slice and prep:
   Cut off the stem of the Japanese eggplant and slice it lengthwise into even planks, about 5–7mm thick (or to your preferred thickness).
   Mince the ginger finely, and chop the garlic chives.

🍃 The thinner you slice, the more quickly the eggplant will soften and soak up the chive-ginger marinade.

2. Mix the marinade:
   In a small bowl, combine:
   ・chopped chives and ginger
   ・soy sauce
   ・maesil syrup (Korean plum syrup)
   ・toasted sesame seeds
   ・Korean chili flakes (adjust to taste)

🌿 Let the marinade sit while cooking — this helps the flavors deepen.

3. Pan-sear the eggplant:
   Heat a bit of sesame oil in a skillet over medium.
   Add the sliced eggplant and cook until tender and slightly golden on both sides.

🥄 No need to use much oil — eggplant softens beautifully with just a little.

4. Add marinade & steam briefly:
   Turn off the heat. While the pan is still warm, pour the garlic chive marinade over the eggplant.
   Cover with a lid and let it sit for 2–3 minutes, until the chives soften gently.

✨ Enjoy warm, or let it cool and refrigerate — the flavor gets even better.

🫙 Storage Tips

• Store leftovers in an airtight container in the fridge.
• Best eaten within 2–3 days.
• Serve chilled for a refreshing summer side dish, or reheat gently if you prefer it warm.

📓 Kitchen Notes & Ideas

• This vegan eggplant marinade is also delicious over cold somen noodles.
• Chop finely and mix into warm rice for a Korean-style eggplant rice bowl.
• Skip the chili if you're sensitive — the maesil syrup still gives it a lively flavor.
• Try steaming the eggplant instead of pan-searing for a lighter version.

📚 FAQ

👒 More Recipes with Japanese Eggplant

☀️ More Recipes with Korean Chili Flakes

✏️ Recipe Card

Vegan Japanese Eggplant with Maesil Garlic Chive Marinade

by Vegin Vegan Vegun!

A light and savory vegan side dish made with Japanese eggplant gently pan-seared in sesame oil and soaked in a chive-ginger soy marinade sweetened with maesil syrup (Korean plum syrup). Delicious warm or chilled — a simple, seasonal recipe perfect for summer.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total 15 minutes mins

Course make-ahead, side dish

Cuisine Japanese-inspired, korean-inspired, vegan

Servings 2 people

Equipment

• Skillet or frying pan
• Knife and cutting board
• small bowl (for mixing sauce)
• lid (for steaming)

Ingredients

  

Eggplant

• 1 Japanese eggplant (about 80g)
• ½–1 teaspoon toasted (dark) sesame oil (adjust to taste)

Garlic Chive Marinade

• 1/10 bunch garlic chives (about 10g)
• 2 g ginger (finely chopped)
• 1 tablespoon Korean plum extract (Mae-sil-cheong)
• ½-⅔ tablespoon soy sauce (adjust to taste)
• ½ teaspoon toasted sesame seeds
• ⅛ teaspoon Korean chili flakes (optional)

Instructions

 

Prep the ingredients:

• Trim the stem from the eggplant and slice it lengthwise into even planks, about 5–7 mm thick (or to your preferred thickness).
• Mince the ginger finely, and chop the garlic chives.

Make the marinade:

• In a small bowl, mix the chives, ginger, maesil syrup, soy sauce, sesame seeds, and red pepper flakes.

  Tip: Preparing the marinade ahead allows the flavors to blend gently.

Pan-sear the eggplant:

• Heat sesame oil in a skillet over medium heat.
• Sear both sides of the eggplant until lightly browned and tender.

Marinate and steam:

• Turn off the heat and immediately pour the marinade over the hot eggplant.
• Cover with a lid and let sit for a few minutes until the chives wilt slightly.
• Serve warm or chilled.

Notes

• No maesil syrup? Substitute with a mix of water + sugar + apple cider vinegar (½ tablespoon : 1½ teaspoon : ½ tsp).
• Not into spicy? Feel free to skip the chili flakes. The flavor will stay mellow and fragrant.
• Storage: Keeps well in the fridge for 2–3 days. Even better after resting overnight.
• To serve: Delicious over rice or cold noodles. Also great chopped and mixed into warm rice for a quick donburi-style bowl.

Keyword easy vegan side, garlic chive, japanese eggplant, korean-inspired, maesil syrup, pan-seared eggplant, vegan summer recipe

🕊 Summary

A quietly flavorful vegan eggplant side dish, made with Japanese eggplant seared in sesame oil, soaked in a refreshing chive and ginger marinade sweetened with maesil syrup.

Delicious warm or chilled, it’s a simple summer recipe — perfect to make ahead, serve with rice or cold noodles, or enjoy slowly as the seasons shift.

Just like the early days of summer…
when the umeboshi wait to be dried,
and the sky hints that the rain may soon let go.

By the time they're done, summer is already halfway gone.
Let’s savor these fleeting, sun-drenched days —
in the fields, by the river, through the forest.

May this season be quiet and rich🎐

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