Soy Glazed Eggplant
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
45083 kcal
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Course
Side Dish, Main Course, Dinner
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Cuisine
Asian
Soy Glazed Eggplant
Description
The eggplant is cut into uniform cubes and cooked in olive oil over medium heat until softened. Adding water during cooking prevents sticking and helps cook the eggplant evenly. Meanwhile, a glaze combining soy sauce, brown sugar, minced garlic, and freshly grated ginger is prepared to infuse sweet and umami flavors.
After the eggplant softens, the soy ginger glaze is poured over it, allowing the sugars to dissolve and coat the cubes evenly. The continued cooking mingles flavors and creates a sticky, flavorful coating on the eggplant. Chopped peanuts and sliced green onions add texture and a fresh bite.
Commonly served over cooked rice, this dish gains extra layers with optional sriracha mayonnaise— a simple mix of mayonnaise and sriracha—that provides creaminess and heat. The combination highlights the tender, glossy eggplant with rich Asian-inspired flavors.
Ingredients
Soy Glazed Eggplant
- 1 eggplant $1.29, 5-6 cups, cubed
- 2 Tbsp olive oil $0.24
- 1/4 cup soy sauce $0.48
- 1/4 cup brown sugar $0.16
- 2 cloves garlic $0.16, minced
- 1 Tbsp ginger $0.30, grated fresh
Optional for Serving
- 1/4 cup peanut $0.12, chopped
- 2 green onion $0.23, sliced
- 4 cups rice $0.60, cooked
- 2 Tbsp mayonnaise $0.17
- 1 Tbsp sriracha $0.11
Instructions
- Cut the eggplant into 3/4-inch cubes. The easiest way to do this is to first slice the eggplant into 3/4-inch slices, then lay each slice flat and slice into 3/4-inch squares.
- Add the olive oil to a large skillet at heat over medium. Once hot, swirl the oil to coat the surface of the skillet, then add the eggplant cubes. Cook the eggplant cubes, stirring occasionally, until they are softened (about ten minutes). If the eggplant begins to stick, add a couple tablespoons of water to the skillet to help loosen the eggplant.
- While the eggplant is cooking, prepare the soy ginger glaze. Stir together the soy sauce, brown sugar, minced garlic, and ginger in a bowl.
- Once the eggplant is soft, pour in the soy ginger glaze, making sure to scrape out all the sugar that may have settled to the bottom of the bowl. Continue to stir and cook the eggplant in the skillet, dissolving any browned bits off the bottom, for about 5 more minutes.
- Top the eggplant with chopped peanuts and sliced green onion before serving. Serve over warm rice with a drizzle of sriracha mayo, if desired.
Notes
- Combine mayonnaise and sriracha to prepare spicy sriracha mayo for serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 45083 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 450.83kcal | 23% |
| Carbohydrates | 67.98g | 23% |
| Protein | 8.78g | 18% |
| Fat | 16.85g | 26% |
| Sodium | 1411.08mg | 59% |
| Fiber | 5.28g | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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