I love taking advantage of all the fresh produce in summer and all the color and texture it brings to my plate! This week I played around with eggplant, which has a unique almost meaty texture. I gave it a quick soy glaze treatment that I’ve previously used for chicken thighs (see Sticky Ginger Soy Glazed Chicken) and it worked perfectly. This Soy Glazed Eggplant makes for a super fast and easy vegetarian weeknight dinner, which also meal preps well for the week. As with most stir fries, this recipe is quite versatile, so I’ll list some options for you below!
Make it Spicy or Mild
This recipe for Soy Glazed Eggplant as written is below NOT spicy (without optional sriracha mayo topping), but you could easily make it a spicy stir fry, if you prefer. Simply add a tablespoon or two of sriracha or chili garlic sauce to the soy glaze mixture and you’re good to go. Or, add a few crushed red pepper flakes to the finished dish.
Make it Vegan
The Soy Glazed Eggplant by itself is vegan, but I topped mine with sriracha mayo. If you want to avoid the mayo to make the whole bowl vegan, I suggest adding a few slices of avocado to your bowl or using vegan mayo if you have it. The addition of a creamy topping does a wonderful job of balancing the sweet and salty flavors of the Soy Glazed Eggplant, and really takes the bowls to the next level.
Should I Use Fresh or Dried Ginger?
I almost always use fresh ginger in my recipes because it tastes completely different than dried ground ginger. If you keep a knob of ginger in your freezer you’ll always have fresh on hand and it’s super easy to grate on a cheese grater when frozen. If you must use dried ground ginger, I suggest using 1/2 to 1 tsp, adjusting it to your tastebuds.
How to Serve Soy Glazed Eggplant
I served mine on top of brown rice and topped with chopped peanuts, sliced green onions, and a drizzle of sriracha mayo. You could also serve this with noodles (add cooked noodles to the skillet and toss with the soy glazed eggplant), and add something green on the side, like broccoli or snow peas.
Soy Glazed Eggplant
Servings 4Ingredients
Soy Glazed Eggplant
- 1 eggplant (5-6 cups cubed) ($1.29)
- 2 Tbsp olive oil ($0.24)
- 1/4 cup soy sauce ($0.48)
- 1/4 cup brown sugar ($0.16)
- 2 cloves garlic, minced ($0.16)
- 1 Tbsp grated fresh ginger ($0.30)
Optional for Serving
- 1/4 cup chopped peanuts ($0.12)
- 2 green onions, sliced ($0.23)
- 4 cups cooked rice ($0.60)
- 2 Tbsp mayonnaise* ($0.17)
- 1 Tbsp sriracha* ($0.11)
Instructions
- Cut the eggplant into 3/4-inch cubes. The easiest way to do this is to first slice the eggplant into 3/4-inch slices, then lay each slice flat and slice into 3/4-inch squares.
- Add the olive oil to a large skillet at heat over medium. Once hot, swirl the oil to coat the surface of the skillet, then add the eggplant cubes. Cook the eggplant cubes, stirring occasionally, until they are softened (about ten minutes). If the eggplant begins to stick, add a couple tablespoons of water to the skillet to help loosen the eggplant.
- While the eggplant is cooking, prepare the soy ginger glaze. Stir together the soy sauce, brown sugar, minced garlic, and ginger in a bowl.
- Once the eggplant is soft, pour in the soy ginger glaze, making sure to scrape out all the sugar that may have settled to the bottom of the bowl. Continue to stir and cook the eggplant in the skillet, dissolving any browned bits off the bottom, for about 5 more minutes.
- Top the eggplant with chopped peanuts and sliced green onion before serving. Serve over warm rice with a drizzle of sriracha mayo, if desired.
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Notes
Nutrition
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How to Make Soy Glazed Eggplant – Step by Step Photos
Grab yourself one medium eggplant for this recipe. They were priced per item at the store today, so I didn’t get the scale weight from the register, but this recipe is pretty flexible. I had about 5-6 cups once it was cubed. The size of this eggplant was about 1.5x the length of my hand.
Cut the eggplant into 3/4-inch cubes. To do this, first slice the eggplant into 3/4-inch slices, then lay each slice flat and cut into squares.
Add 2 Tbsp olive oil (or your favorite cooking oil) to a large skillet and heat over medium. Once hot, give it a swirl to coat the skillet, then add the cubed eggplant. Cook the eggplant, stirring occasionally, until it has softened (about 10 minutes). If the eggplant begins to stick too much, add a couple tablespoons of water to the skillet to help loosen it up.
While the eggplant is cooking, make the soy ginger glaze. In a bowl combine 1/4 cup soy sauce, 1/4 cup brown sugar, 2 cloves of garlic (minced), and about 1 Tbsp grated fresh ginger. Stir them together. The brown sugar probably won’t fully dissolve, but that’s okay.
Once the eggplant has softened, add the glaze, making sure to scrape all the sugar out of the bowl.
Continue to stir and cook the eggplant with the glaze over medium heat for about 5 minutes more. The glaze should be bubbling.
Top the Soy Glazed Eggplant with sliced green onion and about 1/4 cup chopped peanuts (optional).
I served my Soy Glazed Eggplant over brown rice and with sriracha mayo drizzled on top. To make the sriracha mayo, simply stir together 2 Tbsp mayonnaise with 1 Tbsp sriracha.
Worked well! I had a bunch of cilantro in the garden, so I added that along with the green onion on top – yum! I didn’t have any mayo so I made an experimental creamy sauce with sour cream, yogurt, lime juice and chipotle pepper and it came out pretty good – tasted weird by itself, but good on top of the eggplant.
I sub plain yogurt quite a bit for mayo. Glad it turned out for you!
I made this tonight for a quick dinner and it was amazing! I didn’t have the ingredients on hand to make the sriracha mayo but I did add two chopped Thai chili peppers to the glaze and that was awesome.
Oooh the pepper addition sounds delicious!
Just made it, and wished I trusted my instincts about the sugar measurement – it is TOOOOO SWEET!! Shame because it has a lot of good flavors that are buried under all that sugar. I tried adding a teaspoon of siracha to take it in another direction, but its still a bit too syrup-y for my liking :P
This was truly delicious! I can’t believe how tasty it was since I only used the ingredients listed under eggplant, and none of the serving suggestions. Amazing!
This was delicious! I added some chopped cooked bacon I had on hand when I added the sauce. Will definitely be making this quick and easy dish again and again.
I just made this for lunch today and it is so satisfying! The peanuts add a nice crunch and the sriracha mayo is the best amount of creamy heat on the sweet, sticky eggplant.
The Japanese eggplants in my garden are starting to kick off nicely -but I don’t have quite enough to do this with eggplant alone. Would adding a boneless chicken thigh if I cubed it (to make it cook quicker) work do you think?
Yep, you can definitely add some chicken. :)
This was seriously so good! I can’t believe how quickly it came together, perfect for a weeknight dinner. This one is definitely going on the dinner rotation.
Loved this! I threw in some chopped red onion to cook with the eggplant. The peanuts give it a nice crunch and the spicy creamy Sriracha mayo finishes it off perfectly. Thanks for a quick and delicious eggplant recipe!
Simple, quick, and delicious!
We didn’t have fresh ginger or garlic so I bet it’s even better that way.
My toddler also enjoyed it, thanks!
(My first recipe from this site but I’ve bookmarked more!)
This was super duper yum yum in my tum tum!!
I made this two days ago. It was excellent. It was great to find another recipe for eggplant. I reduced the brown sugar a bit because I added plum sauce to mine. It was great for breakfast the next day. I love the addition of peanuts for crunch. My kind of dish.
Made this tonight for dinner. So easy to make and delicious. Served it with steamed broccoli. My husband went back for seconds. So much for any for lunches this week!
Delicious! We used Japanese eggplant (cause that was what was in the garden) and it turned out really delicious. We just used the non-optional stuff as well.
I made this for dinner tonight on my flat top and it was delicious! I added a package of firm tofu which I cut up into cubes. I tossed in some lo mein noodles as well and doubled up the sauce. Terrific and everyone loved it. Sprinkled with fresh chives from my garden and some toasted sesame seeds.