SOY GLAZED EGGPLANT
I am a sucker for the abundance of fresh fruits and vegetables in summer and the colors and textures it adds to my food! I had fun with eggplant this week, which has an unusual, nearly meaty texture. Then I applied a short soy glaze which I’ve previously used to make legs of chicken (see Sticky Ginger Soy Glazed Chicken), and it turned out flawlessly. The Soy Glazed Eggplant is an easy and quick vegetarian meal for your weeknights and can also be prepared for meals the following week. Like most stir fry recipes, this one is quite adaptable, so I’ll share some suggestions below!
Soy Glazed Eggplant
One eggplant (5-6 cups cubed) ($1.29)
2 TBSP olive oil ($0.24)
1/4 cup soy sauce ($0.48)
3/4 cup of brown sugar ($0.16)
Two cloves of garlic, chopped ($0.16)
1 Tbsp fresh ginger grated ($0.30)
Optional for Serving
1/2 cup peanuts chopped ($0.12)
Two onions with greens cut ($0.23)
4 cups cooked rice ($0.60)
2 Tbsp mayonnaise* ($0.17)
1 Tbsp sriracha* ($0.11)
The eggplant can be cut into cubes of 3/4 inch. The easiest method is to cut the eggplant into slices of 3/4 inches and then lay the pieces flat before cutting them into 1/4-inch squares.
Pour the olive oil into the large skillet over medium. Once the skillet is hot, swirl oil until it coats the entire surface of the pan, and then add the cubes of eggplant. The eggplant cubes are cooked by stirring frequently until they soften (about 10 minutes). If the eggplant becomes stuck in the skillet, add a couple of tablespoons of water to the pan to loosen the eggplant.
While the eggplant cooks while the eggplant is cooking, make the soy-ginger glaze. Combine the soy sauce, minced garlic, brown sugar, and ginger in one bowl.
When the eggplant is cooked when it is soft, add the glaze of ginger and soy, making sure you scrape any sugar that might be settling on at the top of the bowl. Continue stirring and cooking on the pan, melting brown bits from the bottom for approximately 5 minutes.
Decorate the eggplant with sliced peanuts, chopped peanuts, and green onion before serving. Serve the dish over warm rice with a drizzle of Sriracha mayonnaise.