Garlic Soy Glazed Eggplant | Vegan
Who doesn’t like a good stir fry? Especially when it’s made in under 20 minutes and tastes amazing! Stir fries are the ultimate comfort food especially for busy weeknights!
One of my favorite vegetables to stir fry is Chinese eggplant. I love it because it’s sweeter than Italian eggplant and slightly faster to cook!
This recipe is quite simple and super fast to make. The eggplant is sautéed in a beautiful sauce made out of low sodium soy sauce, sesame oil, rice vinegar, brown sugar and lots of garlic and ginger!
You will end up with perfectly soft and caramelized pieces of Chinese eggplant that are salty, garlicky and slightly sweet.
I make this quite often and have this with rice or some garlic sautéed rice noodles and love to top it off with some cashews, scallions or cilantro.
This is a pantry friendly recipe that once you make you will find yourself loving it and making it again and again!
Garlic Soy Glazed Eggplant| Vegan
An quick and easy stir fry with Chinese eggplants glazed with soy sauce, brown sugar and garlic!
- 2 Chinese eggplants, sliced lengthwise and cut into two inch long pieces (as in picture)
- 2 Tbsp grapeseed oil
- 1/2 cup low sodium soy sauce
- 1/2 Tbsp sesame oil
- 1 tsp rice vinegar
- 4 cloves garlic, finely minced
- 1 tsp fresh ginger, finely minced
- 1 tsp brown sugar
- 1/8 tsp crushed pepper
for the garlic soy glaze:
- Prepare your glaze by adding the sauce ingredients in a bowl and mix well.
- In a large pan heat up your grapeseed oil then add your eggplant face down and sautee for about 7 minutes on high heat until softened. If they start to stick to the pan just add a few splashes of water and stir around.
- Once your eggplant is soft, add your sauce and stir carefully so the eggplant pieces stay intact. Saute for a minute or two until the sauce gets absorbed by the eggplant and it becomes slightly caramelized.
- Remove from heat, top it off with some cashews and scallions and serve with some steamed rice or on its own.
- You can refrigerate any leftovers for up to three days.
- I used grapeseed oil to saute the eggplants but ant neutral oil will do. You dont want to use a heavy flavored oil so it won’t affect tje flavro of the sauce. N