Glossy Garlic Braised Eggplant
Tender eggplant braised in a silky garlic-soy glaze until glossy and caramelized, finished with chili oil and scallions. Ready in under 25 minutes.
- Total time
- 24 min
- Servings
- 4
- Calories
- 168
- Protein
- 2g
Ingredients
- 1.5 lbs Chinese or Japanese eggplant (about 1.5 lbs)
- 6 cloves garlic cloves, minced
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp granulated sugar
- 2 tbsp chili oil
- 3 stalks scallions, sliced thin
Instructions
- 1
Cut eggplant into 2-inch batons, then halve them lengthwise. Toss with 2 tbsp neutral oil and 1/2 tsp salt.
- 2
Heat a large skillet over medium-high until very hot. Working in batches, lay eggplant cut-side down and sear until deep golden, ~3 minutes per side.
- 3
Return all eggplant to the pan. Add minced garlic and cook until fragrant, about 30 seconds.
- 4
Pour in soy sauce, vinegar, sugar, and 1/4 cup water. Reduce heat to medium, cover, and braise until eggplant is very tender, ~8 minutes.
- 5
Uncover and increase heat to medium-high. Cook until sauce reduces to a glossy glaze coating the eggplant, ~2 minutes.
- 6
Drizzle with chili oil, scatter scallions over the top, and serve immediately.
Tools you’ll need
- cutting board
- chef's knife
- large skillet (12-inch preferred)
- wooden spoon or spatula
- measuring spoons
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