Perfect Sautéed Eggplant [+ Maple Soy Glaze]
User Reviews
5
Perfect Sautéed Eggplant [+ Maple Soy Glaze]
Description
The Perfect Sautéed Eggplant [+ Maple Soy Glaze] recipe calls for 1-inch eggplant cubes cooked in a large pan with oil over medium-high heat to promote caramelization and reduce oil absorption. Garlic slices added partway through brown gently to provide robust aroma without burning. The glaze made from soy sauce, maple or agave syrup, and water is added at the end off heat and the pan is covered to allow the flavors to meld into the warm eggplant.
This technique yields pieces with a crisp golden exterior and a soft interior. Minimal stirring and not overcrowding the pan prevent steaming and help maintain a desirable texture closer to pan-seared than boiled. Black pepper and garnish options like crushed red pepper flakes and sesame seeds impart mild heat and nuttiness.
Serving hot, adorned with fresh green onions, makes this vegetable dish colorful and appetizing as a side or snack. The attention to uniform pieces and high heat balances texture and flavor.
Practical tips include cutting evenly sized cubes, maintaining high heat to limit oil absorption, and cooking eggplant in batches if necessary to avoid crowding.
Ingredients
- 2 tablespoon soy sauce
- 1 tablespoon agave syrup or maple syrup
- 2 tablespoons of water
- 1 eggplant cut into 1-inch cubes (not peeled
- 3 garlic thinly sliced, cloves
- 1 tablespoon of oil
- ¼ teaspoon black pepper
- 3 prings green onion thinly sliced
- crushed red pepper optional, for garnish
- sesame seeds for garnish, optional
Instructions
- In a small bowl, whisk the soy sauce, agave or maple syrup, and water.
- In a large pan with a lid, over medium-high heat, add the oil.
- Carefully add the cubed eggplant to the pan and cook for 2 minutes each side or until golden brown. Add the garlic and cook for another 5 to 7 minutes, stirring frequently until the garlic is nice and brown, but not burned.
- Turn off the heat, add the sauce, black pepper, mix well and cover with a lid. Let it sit covered for 2 to 3 minutes.
- Garnish with green onions, and optional crushed red pepper, or sesame seeds.
- Serve hot.
Notes
- Cut eggplant into evenly sized cubes for uniform cooking.
- Use high heat to minimize oil absorption and promote caramelization.
- Cook in batches to avoid overcrowding and steaming.
- Limit stirring to only when flipping pieces to encourage a crisp crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 506mg | 21% |
| Potassium | 297mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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