Description
A delicious and savory dish featuring Japanese eggplant coated in a sticky soy garlic sauce.
Ingredients
Scale
- 2 medium Japanese eggplants
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch
- Sesame seeds for garnish
- Chopped green onions for garnish
Instructions
- Prepare the eggplants by cutting them into bite-sized pieces and sprinkling them with salt. Let sit for about 15 minutes.
- Rinse and pat dry the eggplants to remove excess salt.
- Make the sauce by whisking together soy sauce, honey, minced garlic, sesame oil, rice vinegar, and cornstarch until smooth.
- Heat the vegetable oil in a skillet over medium heat and add the eggplant pieces. Cook undisturbed for about 5-7 minutes until golden brown.
- Add the prepared sauce to the skillet and stir frequently, cooking for another 3-4 minutes until the sauce thickens and coats the eggplants.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
- Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Reheat on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg