Garlic Braised Eggplant
Silky eggplant glazed in a savory-sweet garlic sauce that gets sticky and glossy under high heat. A stunning vegetarian main that tastes like restaurant takeout.
- Total time
- 25 min
- Servings
- 2
- Calories
- 210
- Protein
- 2g
Ingredients
- 1.5 lb Chinese or Japanese eggplant
- 6 cloves garlic, minced
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp granulated sugar
- 3 tbsp neutral oil
Instructions
- 1
Cut eggplant into 2-inch chunks. Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add eggplant and cook without stirring for 4 minutes until edges brown and soften slightly.
- 3
Stir eggplant, then add minced garlic and cook for 1 minute until fragrant.
- 4
Pour in soy sauce, rice vinegar, and sugar with 1/4 cup water. Stir to coat.
- 5
Cook uncovered for 5-7 minutes, stirring occasionally, until eggplant is very tender and sauce is glossy and reduced by half.
- 6
Serve hot in a shallow bowl so the glossy sauce pools around the eggplant.
Tools you’ll need
- 12-inch skillet or wok with lid (optional for step 5)
- cutting board
- knife
- wooden spoon
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