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Soy Glazed Eggplant
This Soy Glazed Eggplant stir fry is a super fast and easy vegetarian weeknight dinner, which also meal preps well for the week.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
📝 Preparation Steps
1
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.
eggplant (5-6 cups cubed) ($1.29)1
2
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.
olive oil ($0.24)2 Tbspeggplant (5-6 cups cubed) ($1.29)1
3
While the eggplant is cooking, prepare the soy ginger glaze. Stir together the soy sauce, brown sugar, minced garlic, and ginger in a bowl.
eggplant (5-6 cups cubed) ($1.29)1garlic, minced ($0.16)2 cloves
4
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.
eggplant (5-6 cups cubed) ($1.29)1
5
Top the eggplant with chopped peanuts and sliced green onion before serving. Serve over warm rice with a drizzle of sriracha mayo, if desired.
eggplant (5-6 cups cubed) ($1.29)1
Nutrition Facts
calories
450.83 kcal
fat Content
16.85 g
serving Size
1 Serving
fiber Content
5.28 g
sodium Content
1411.08 mg
protein Content
8.78 g
carbohydrate Content
67.98 g
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