Garlic Soy Braised Eggplant
Silky eggplant cooked until tender in a glossy garlic-soy sauce that clings to every piece. One skillet, 18 minutes, umami-packed and dangerously easy.
- Total time
- 18 min
- Servings
- 2
- Calories
- 187
- Protein
- 2g
Ingredients
- 1.5 lb eggplant (Japanese or Chinese), cut into 2-inch chunks
- 6 cloves garlic cloves, minced
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 3 tbsp neutral cooking oil
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Add eggplant chunks and stir occasionally until edges are golden, about 5 minutes.
- 3
Push eggplant to the sides, add garlic to the center, and cook until fragrant, 30 seconds.
- 4
Stir soy sauce, rice vinegar, and sugar into a splash of water, then pour into the skillet.
- 5
Cover and simmer until eggplant is completely tender and sauce clings glossy, about 8 minutes.
- 6
Serve hot, spooning the glossy sauce over each portion.
Tools you’ll need
- large skillet or wok (12-inch)
- wooden spoon or spatula
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