I love summer produce and the variety of colors and texture it offers. I tried eggplant this week, which has a meaty texture. It was perfect after applying a quick soy glaze that I had previously used on chicken thighs. This Soy-Glazed Eggplant is a quick and easy vegetarian meal that can be prepared in minutes. It also makes it easy to prepare meals for the next week. This recipe, like most stir-fries, is very versatile. I’ll show you some alternatives below.
MAKE IT SPICY OR MILD
The Soy Glazed Eggplant recipe, as it stands, is not spicy (without the optional Sriracha Mayo topping), but you can easily make it spicy with a stir fry. Add a teaspoon of chili garlic sauce or sriracha to the soy glaze, and you are good to go. You can also add some crushed red pepper flakes.
MAKE IT VEGAN
Although the Soy-Glazed Eggplant is vegan by itself, I added sriracha mayo to my version. To make your entire bowl vegan, you can add a few avocado slices to your bowl. You can also use vegan mayo if you don’t have vegan mayo. A creamy topping is a great way to balance the salty and sweet flavors of the Soy-Glazed Eggplant. It elevates the bowls.
SHOULD I USE FRESH GINGER OR DRIED?
I almost always use it in my recipes because fresh Ginger tastes so much better than dried Ginger. You can keep a chunk of ginger in the freezer so you always have fresh Ginger. It’s also super easy to grate with a cheese grater once it’s frozen. You can use 1/2 to 1 teaspoon dried Ginger. Adjust it to suit your tastes.
HOW TO SERVE SOY-GLAZED EGGPLANT
My version was served on brown rice with chopped peanuts and sliced green onions. I also added a drizzle of Sriracha mayo. This could also be served with noodles. Add cooked noodles to a skillet, and toss with soy-glazed eggplant.
SOY GLAZED EGGPLANT
This Soy-Glazed Eggplant Stir Fry is a quick and easy vegetarian meal you can prepare for your weeknights.
Prep time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
SOY GLAZED EGGPLANT
- 1 eggplant (5-6 cups cubed) ($1.29)
- 2 Tbsp olive oil ($0.24)
- 1/4 cup soy sauce ($0.48)
- 1/4 cup brown sugar ($0.16)
- 2 cloves minced garlic ($0.16)
- 1 Tbsp grated fresh Ginger ($0.30).
- 1/4 cup chopped peanuts ($0.12)
- 2 green onions, sliced ($0.23)
- 4 cups cooked rice ($0.60)
- 2 Tbsp mayonnaise* ($0.17)
- 1 Tbsp sriracha* ($0.11)
- Slice the eggplant into 1/4-inch cubes. This is easiest: Slice the eggplant into 3/4-inch slices. Then, lay each slice flat and cut it into 3/4-inch squares.
- Place the olive oil in a large skillet and heat on medium. Once the oil is hot, swirl it to coat the skillet and add the eggplant cubes. The eggplant cubes should be cooked, stirring now and again until they become soft (about ten min). Add a few tablespoons of water to loosen the eggplant if it sticks to the skillet.
- While the eggplant cooks, make the soy-ginger glaze. In a bowl, combine the ginger, brown sugar and minced garlic.
- After the eggplant has softened, add the soy-ginger glaze. Make sure you scrape any sugar from the bottom of your bowl. Cook the eggplant for another 5 minutes in the skillet. Make sure to break up any brown bits.
- Before serving, top the eggplant with chopped peanuts. If desired, serve over warm rice with a drizzle of sriracha sauce.
Mix the mayonnaise with the sriracha to create sriracha might.
Serving Size: 1 Serving Calories: 450.83 Kcal Carbohydrates: 67.98 G Protein: 8.78 G Fat: 16.855 g Sodium: 1411.08 mg Fiber: 5.28 g