Description
This Garlic Soy Eggplant is a flavorful and quick dish perfect for serving over rice or noodles.
Ingredients
Scale
- 1 1/2 pounds Japanese or Chinese eggplant, sliced into 1/2-inch half-moons
- 3 tablespoons neutral oil, divided
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons packed brown sugar (or honey)
- 1/3 cup water
- 1 tablespoon cornstarch
- 1 teaspoon toasted sesame oil
- 2 green onions, thinly sliced
- 1 small red chili, thinly sliced (optional)
- 1 teaspoon toasted sesame seeds, for garnish
- pinch kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- Slice the eggplant into 1/2-inch thick half-moons, place in a colander, sprinkle lightly with kosher salt, and it will quickly thicken and turn glossy.
- Return all of the seared eggplant to the skillet and gently toss to coat every piece in the sticky garlic sauce. Let it simmer for 2–3 minutes so the eggplant can absorb the flavors and the sauce can reduce slightly.
- Turn off the heat and drizzle the toasted sesame oil over the eggplant. Taste and adjust seasoning with a pinch of salt or an extra splash of vinegar if needed.
- Transfer the eggplant to a serving dish and garnish with sliced green onions, red chili, and toasted sesame seeds. Serve hot over rice or noodles.
Notes
- For extra heat, consider using multiple red chilis.
- This dish can be vegan if honey is replaced with brown sugar.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg