Spicy Ginger Soy Eggplant Sautee

An Asian Inspired Aubergine Recipe

5 from 4 votes

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Prep Time 10

Cook Time 20

Resting Time 10

Total Time 40

Course Dinner, Lunch, Main Course, Side Dish

Cuisine Asian, Vegan, Vegetarian, Whole30

Servings

Calories 462 kcal

Equipment

Ingredients

1 large Eggplant cubed
Kosher Salt
2 tablespoon Olive Oil divided
¼ C Tamari or soy sauce, if you prefer
¼ C Agave
2 teaspoon Fresh Ginger minced
5-6 cloves Garlic minced
1 Jalapeño minced (optional)
½ teaspoon Ghost Pepper Flakes optional depending on heat preference

For Plating, All Optional

1 C Cooked Rice sub cauliflower rice for Whole30/Paleo/Keto
Basil, Cilantro, Mint or Mix of All 3 chiffonade
Green Onions
Roasted Salted Peanuts
Sriracha Mayonnaise

Instructions

Cube eggplant and put in colander. Sprinkle liberally with Kosher salt and toss to coat. Let rest 10 minutes to remove excess moisture.
Heat 2-3 teaspoon olive oil in sautee pan until shimmery. Using a tea towel or paper towel, blot off moisture from eggplant. Working in three (or more) batches so as not to overcrowd the pan, sear all four sides of eggplant, then remove from pan. Repeat with oil and eggplant until finished.
Combine tamari and next five ingredients in now empty sautee pan. Bring to a simmer and cook until sauce is thickened. Toss cooked eggplant in sauce to coat.
To plate, divide rice between two bowls. Divide eggplant on top of rice. Add as many toppings as you prefer. Enjoy!

Notes

Adapted from BudgetBytes Soy Glazed Eggplant Recipe.

Nutrition

Calories: 462kcalCarbohydrates: 80gProtein: 6gFat: 15gSaturated Fat: 2gSodium: 20mgPotassium: 824mgFiber: 10gSugar: 45gVitamin A: 574IUVitamin C: 19mgCalcium: 73mgIron: 2mg

Keyword Cheap, Comforting, Easy, Fast, Gluten Free, Healthy, Vegan, Vegetarian

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