stir-fried or roasted eggplant with an Asian-style glaze
This meal of roasted or stir-fried eggplant has a savory-sweet Asian-style sauce and is very tasty. As the eggplant absorbs the flavorful blend of soy sauce, garlic, sesame, and a hint of sweetness, it becomes soft and caramelized. This recipe is simple to make and full of umami tastes, making it ideal as a side dish or as a light supper over rice.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
2 medium-sized eggplants, cut into thick wedges
2 tbsp soy sauce
1 tbsp oyster sauce (or hoisin sauce for a vegetarian version)
1 tbsp honey or maple syrup
2 tsp rice vinegar
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp ginger, minced
1 tbsp sesame seeds
2 tbsp fresh cilantro or green onions, chopped
1 tbsp cooking oil (vegetable or avocado oil)
Instructions:
Prepare the Eggplant:
Cut the eggplants into thick wedges. Lightly salt them and let them sit for 15 minutes to draw out excess moisture. Pat dry with a paper towel.
Cook the Eggplant:
Heat a large pan or wok over medium-high heat. Add cooking oil.
Add the eggplant and cook for about 5-7 minutes, turning occasionally, until tender and slightly caramelized.
Prepare the Sauce:
In a small bowl, mix soy sauce, oyster sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger.
Glaze the Eggplant:
Pour the sauce over the cooked eggplant and toss well.
Cook for another 2-3 minutes until the sauce thickens slightly and coats the eggplant evenly.
Garnish & Serve:
Sprinkle with sesame seeds and fresh cilantro or green onions.
Serve hot as a side dish or over rice for a complete meal.
Tips & Tricks for the Perfect Garlic Sesame Glazed Eggplant
Salt the Eggplant First – Sprinkle sliced eggplant with salt and let it sit for 15-20 minutes to draw out excess moisture. This helps reduce bitterness and improves texture. Pat dry before cooking.
Use High Heat for Stir-Frying – A hot pan or wok ensures the eggplant gets beautifully caramelized without becoming soggy. Stir-fry quickly to prevent overcooking.
Roasting Option – If you prefer roasting, toss the eggplant in a little oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, before glazing with the sauce.
Don’t Overcrowd the Pan – Cooking eggplant in batches prevents it from steaming and helps achieve a nice golden-brown sear.
Soy Sauce Balance – Use low-sodium soy sauce if needed, as the sauce reduces and intensifies in flavor during cooking.
Add Sauce at the End – Cook the eggplant first, then toss it in the sauce during the last few minutes. This prevents the sauce from burning while ensuring the eggplant absorbs all the flavors.
Enhance the Texture – A drizzle of toasted sesame oil at the end enhances the richness, while sesame seeds and fresh herbs like cilantro or green onions add a nice crunch.
Q&A for Garlic Sesame Glazed Eggplant
Q: Can I make this dish ahead of time?
A: Yes! You can cook the eggplant and refrigerate it for up to 2 days. Reheat in a pan over medium heat and add a splash of water if needed.
Q: What type of eggplant works best?
A: Asian varieties like Japanese or Chinese eggplant are ideal because they have a tender texture and mild flavor. However, globe eggplants work too—just cut them into smaller pieces.
Q: How can I make this dish spicy?
A: Add red pepper flakes, Sriracha, or a chopped Thai chili to the sauce for extra heat.
Q: Can I make this dish gluten-free?
A: Yes! Use tamari or coconut aminos instead of soy sauce, and make sure your oyster sauce (or hoisin substitute) is gluten-free.
Q: What can I serve with this dish?
A: Serve it with steamed rice, quinoa, stir-fried tofu, grilled chicken, or even noodles for a more filling meal.
Nutrition Information (Per Serving, Approximate)
(Assuming 4 servings)
Calories: ~120 kcal
Protein: 3g
Carbohydrates: 15g
Fiber: 4g
Fat: 6g
Sodium: ~500mg (varies based on soy sauce used)