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Soy-Glazed Eggplant

Soy-Glazed Eggplant is a dish that beautifully showcases the versatility of eggplant, transforming it into a flavorful and sophisticated dish. With its savory glaze and tender texture, it's sure to win over even those who claim not to enjoy eggplant. So, give this recipe a try and discover the delightful flavors that this humble vegetable can bring to your table.
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Prep Time 20 minutes
Cook Time 9 minutes
Course Main Course
Cuisine Asian
Servings 2

Ingredients
  

  • 2 Asian Eggplant cut into bite-sized pieces
  • 1 tbsp Sesame oil for pan-frying
  • Cooked Rice Optional

Sauce

  • 2 tbsp Soy sauce
  • 1 tbsp Sake
  • 1 tbsp Oyster sauce
  • 1 tbsp Honey
  • 1 tsp Garlic minced
  • 1 tsp Ginger grated

Garnish

  • 2 Mini red peppers sliced, optional
  • 1 tsp Roasted sesame optional
  • Microgreen optional

Instructions
 

Preparing the Eggplant

  • Slice the eggplants into bite-sized pieces.
  • Salt them generously. This step helps draw out moisture and bitterness, making for a more concentrated flavor and firmer texture.
  • Rest the salted eggplant pieces on a layer of paper towels for about 10-15 minutes. You’ll notice beads of water forming on the surface.
  • Pat Dry with another paper towel, removing the excess moisture drawn out by the salt. This preparation will help the eggplant to pan-fry beautifully.

For Soy-Glazed Eggplant

  • Create the Glaze: In a bowl, whisk together soy sauce, sake, oyster sauce, honey, minced garlic, and grated ginger until well combined. This mixture will serve as a rich, flavorful glaze for the eggplant.
  • Pan-Fry the Eggplant: Heat sesame oil in a large pan over medium-high heat. Add the prepared eggplant pieces in a single layer, allowing them to brown and become tender, about 3-4 minutes per side.
  • Glaze: Once the eggplant is cooked, reduce the heat to medium and pour the soy sauce mixture over the eggplant. Let it simmer and thicken for a few minutes, ensuring the eggplant pieces are well-coated and glazed.
  • Garnish and Serve: Remove from heat and transfer the soy-glazed eggplant to a serving dish. Garnish with sliced mini red peppers for a pop of color and freshness.