Description

Tender eggplant slices tossed in a rich, umami-packed garlic soy glaze, creating a delicious and satisfying vegetarian dish.

Ingredients

– 1 large eggplant, cut into 1/2-inch thick slices

– 3 cloves garlic, minced

– 1/4 cup soy sauce

– 2 tablespoons rice vinegar

– 2 tablespoons brown sugar

– 1 teaspoon sesame oil

– 2 green onions, thinly sliced

– Sesame seeds for garnish

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Instructions

1. – Heat a large skillet or wok over medium-high heat. Add the eggplant slices in a single layer and cook for 3-4 minutes per side, until lightly browned.

2. – In a small bowl, whisk together the garlic, soy sauce, rice vinegar, brown sugar, and sesame oil.

3. – Add the sauce to the skillet with the eggplant and toss to coat. Cook for an additional 2-3 minutes, until the sauce has thickened and the eggplant is tender.

4. – Remove from heat and garnish with sliced green onions and sesame seeds.

5. – Serve immediately as a main dish or side.

Notes

– For a spicier version, add a teaspoon of sriracha or red pepper flakes to the sauce.

– Leftovers can be stored in the refrigerator for up to 3 days.

Prep Time: 10
Cook Time: 10
Category: Main Courses
Method: Stovetop
Cuisine: Asian