Garlicky Braised Eggplant
Tender eggplant glossed with a savory garlic-soy sauce that clings to every piece. Ready in under 20 minutes — the kind of dish that tastes like it simmered for hours but doesn't.
- Total time
- 18 min
- Servings
- 2
- Calories
- 185
- Protein
- 3g
Ingredients
- 1.25 lb Chinese eggplant or Japanese eggplant
- 6 cloves, minced garlic
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp granulated sugar
- 2 stalks scallions, chopped
Instructions
- 1
Cut eggplant into 2-inch chunks. Heat 3 tbsp oil in a large skillet over medium-high until shimmering.
- 2
Add eggplant in a single layer. Let it sear without stirring for 3 minutes until golden on the bottom.
- 3
Stir eggplant and cook another 2 minutes. Add minced garlic, stir constantly, until fragrant (30 seconds).
- 4
Pour soy sauce, rice vinegar, sugar, and 1/3 cup water into the pan. Stir to combine.
- 5
Simmer 5 minutes uncovered until eggplant is fork-tender and sauce clings to each piece, glossy.
- 6
Scatter scallions on top. Serve hot over rice or with steamed bok choy if desired.
Tools you’ll need
- large skillet (12-inch cast iron or nonstick preferred)
- wooden spoon or silicone spatula
- cutting board and sharp knife
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