Soy Glazed Eggplant

This soy glazed eggplant absorbs all the explosive flavors of the brown sugar, soy sauce, garlic, and ginger sauce transforming it into a tender, ultra-flavorful vegan and vegetarian-friendly meal we can all agree on.

Why this recipe works

This Asian-inspired soy glazed eggplant recipe is easily thrown together in around 20 minutes on the stovetop. The eggplant is sliced, pan-fried, and doused in a mouth-watering soy sauce, brown sugar, garlic, and ginger glaze then topped with optional sliced green onion and sesame seeds.

Eggplant is rich in nutrients, vitamins, and antioxidants. A good-for-you, tender, and savory dish that’s vegan, vegetarian, and low in calories. Even the non-veggie lovers will be surprised at how much they enjoy eggplant when paired with the right ingredients, especially if they’re stuffed with melty cheese like our stuffed eggplant parmesan or drizzled in a gorgeous herbed mint sauce from our roasted eggplant recipe.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

EGGPLANT – Choose a small eggplant that is slightly firm to the touch with minimal give. You’ll use cornstarch to dry out the raw eggplant allowing it to crisp while adding texture. Some of the cornstarch will cook off to help thicken the glaze.

How to Make Soy Glazed Eggplant

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. To make the sauce, combine brown sugar, soy sauce, garlic, and ginger. Set aside.
2. Cut eggplant lengthwise into 1/2-inch slices.
3. Using a sifter, sprinkle cornstarch over both sides of the eggplant slices.
4. Add half of the olive oil to the skillet and heat over medium-high until shimmering.
5. Add eggplant slices, taking care not to crowd them too much. Cook 3-4 minutes. You may need to cook in batches.
6. Add remaining olive oil to the pan, then flip the eggplant slices over and cook an additional 3-4 minutes.
7. Reduce heat to low. Add sauce to the pan and flip eggplant to coat. You may have to flip several times to get both sides coated. Remove from pan and serve over rice.
8. Garnish with sliced green onion and sesame seeds.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Optionally dice the eggplant instead of slicing it and serve in a bowl with rice and veggies or enjoy it sliced over a bed of noodles or brown, white, and even cauliflower rice. Don’t forget to garnish with sliced green onions, sesame seeds, or peanuts for the full experience!

More Vegetarian Recipes

• Cauliflower Risotto
• Mushroom Ravioli
• Zucchini Pizza Bites
• Sticky Garlic Cauliflower
• Enchilada Stuffed Peppers
• Mexican Style Summer Rolls
• Sweet Corn and Chickpea Salad

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Soy Glazed Eggplant

Soy glazed eggplant is an Asian-inspired, good-for-you dish that's vegan, vegetarian, and low in calories.

5 from 2 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American

Servings: 6 servings

20 minutes mins

Calories: 111

Author: Amanda Davis

Ingredients

• ▢ 8 ounces eggplant 1 small eggplant
• ▢ 1 ½ Tablespoons cornstarch sifted
• ▢ ¼ cup olive oil
• ▢ ¼ cup soy sauce
• ▢ 1 Tablespoon brown sugar
• ▢ ½ teaspoon minced garlic
• ▢ ½ teaspoon minced ginger
• ▢ sliced green onion optional as garnish
• ▢ sesame seeds optional as garnish

Things You’ll Need

• ▢
  Large skillet
• ▢
  Tongs
• ▢
  Sifter

Before You Begin

• Don’t slice eggplant too thin. Once it’s cooked it is rather delicate.
• Try to slice eggplant in uniform size so that they all cook the same.
• Store leftovers in an air-tight container kept in the refrigerator for 3-4 days.

Instructions

• To make the sauce, combine brown sugar, soy sauce, garlic, and ginger. Set aside.
• Cut eggplant lengthwise into 1/2-inch slices.
• Using a sifter, sprinkle cornstarch over both sides of the eggplant slices.
• Add half of the olive to the skillet and heat over medium-high until shimmering.
• Add eggplant slices, taking care not to crowd them too much. Cook 3-4 minutes. You may need to cook in batches.
• Add remaining olive oil to the pan, then flip the eggplant slices over and cook an additional 3-4 minutes.
• Reduce heat to low. Add sauce to the pan and flip eggplant to coat. You may have to flip several times to get both sides coated. Remove from pan and serve over rice.
• Garnish with sliced green onion and sesame seeds.

Nutrition

Serving: 1slice | Calories: 111cal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 542mg | Potassium: 113mg | Fiber: 1g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

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