Fragrant Eggplant
Elevate your veggie game with this irresistible Fragrant Eggplant recipe! Perfectly sautéed eggplant cubes are coated in a savory-sweet glaze made with soy sauce, honey, and a touch of rice vinegar, infused with the bold flavors of garlic, ginger, and a hint of red chili flakes for subtle heat. Finished with fresh cilantro, sliced green onions, and a sprinkle of sesame seeds, this dish delivers layers of flavor and vibrant aromatics in every bite. Ready in just 35 minutes, it’s ideal as a standalone vegetarian meal with steamed rice or noodles, or as a show-stopping side dish at any dinner table. Whether you’re a seasoned cook or a beginner, this quick and easy recipe is sure to become a favorite for anyone who loves wholesome, flavor-packed dishes.
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Recipe Information
Ingredients
- 2 pieces Eggplants (medium-sized)
- 3 tablespoons Vegetable oil
- 3 pieces Garlic cloves
- 1 tablespoon Ginger (fresh, grated)
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 0.5 teaspoon Red chili flakes
- 2 stalks Green onions (sliced)
- 1 teaspoon Sesame seeds
- 0.5 teaspoon Salt
- 2 tablespoons Cilantro (chopped)
Instructions
Wash the eggplants thoroughly and cut them into bite-sized cubes.
Sprinkle the eggplant cubes with 1/4 teaspoon of salt, toss lightly, and let them sit in a colander for 10 minutes to remove excess moisture.
Pat the eggplant dry with a clean kitchen towel or paper towel.
Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium heat.
Add the eggplant cubes to the skillet and sauté for 8-10 minutes, stirring occasionally, until golden brown and tender. Remove and set aside.
In the same skillet, reduce the heat to medium-low and add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
In a small bowl, whisk together the soy sauce, rice vinegar, honey, and red chili flakes.
Pour the sauce mixture into the skillet with the garlic and ginger, stirring to combine.
Return the cooked eggplant to the skillet, tossing to coat evenly with the sauce. Cook for an additional 2-3 minutes to allow the flavors to meld.
Remove the skillet from heat and stir in the green onions and cilantro.
Transfer the fragrant eggplant to a serving bowl and garnish with sesame seeds.
Serve warm as a side dish, or pair with steamed rice or noodles for a complete vegetarian meal.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 25.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2355 mg | 102% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 39.4 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1647 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
