Silky Garlic Braised Eggplant
Tender eggplant that soaks up a glossy, garlicky-savory sauce in one skillet. The kind of vegetable dish that feels luxurious and tastes restaurant-quality.
- Total time
- 18 min
- Servings
- 2
- Calories
- 185
- Protein
- 2g
Ingredients
- 1.5 lb Japanese eggplant
- 6 cloves garlic, minced
- 3 tbsp soy sauce
- 1.5 tbsp rice vinegar
- ½ tsp granulated sugar
- 3 tbsp neutral oil
Instructions
- 1
Cut eggplant into 2-inch chunks, then cut each chunk lengthwise in half so they lay flat.
- 2
Heat oil in a large skillet over medium-high until it shimmers. Working in batches, sear eggplant 3–4 minutes per side until golden brown and just tender.
- 3
Return all eggplant to the skillet. Add garlic and cook, stirring, until fragrant, about 30 seconds.
- 4
Add soy sauce, vinegar, sugar, and 1/4 cup water. Stir gently until sauce coats the eggplant.
- 5
Simmer over medium heat until sauce reduces to a glossy glaze and eggplant is very tender, 3–4 minutes.
- 6
Serve hot, spooning the sauce over each portion.
Tools you’ll need
- large skillet, 12-inch or wider
- cutting board
- chef's knife
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