Description

Tender eggplant tossed in a rich, umami-packed garlic soy glaze for a quick and flavorful vegetarian main dish or side.

Ingredients

– 1 pound eggplant, cut into 1-inch cubes

– 2 tablespoons vegetable oil

– 3 cloves garlic, minced

– 2 tablespoons soy sauce

– 2 tablespoons brown sugar

– 1 tablespoon rice vinegar

– 1 teaspoon sesame oil

– 1/4 teaspoon red pepper flakes (optional)

– 2 tablespoons chopped scallions

– 1 tablespoon toasted sesame seeds

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Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat.

2. Add the eggplant cubes and sauté for 5-7 minutes, stirring occasionally, until lightly browned and tender.

3. In a small bowl, whisk together the garlic, soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes (if using).

4. Add the sauce to the skillet with the eggplant and toss to coat evenly. Cook for an additional 2-3 minutes, until the sauce thickens slightly.

5. Remove from heat and garnish with chopped scallions and toasted sesame seeds.

Notes

Serve the eggplant tossed in garlic soy glaze as a main dish over steamed rice or as a flavorful side. For a spicier version, increase the amount of red pepper flakes. Leftovers can be stored in the refrigerator for up to 3 days.

Prep Time: 15
Cook Time: 10
Category: Vegetarian & Vegan Mains
Method: Stovetop
Cuisine: Asian-inspired