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.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Wash the eggplants thoroughly and cut them into bite-sized cubes.

Step 2

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.

Step 3

Pat the eggplant dry with a clean kitchen towel or paper towel.

Step 4

Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium heat.

Step 5

Add the eggplant cubes to the skillet and sauté for 8-10 minutes, stirring occasionally, until golden brown and tender. Remove and set aside.

Step 6

In the same skillet, reduce the heat to medium-low and add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.

Step 7

In a small bowl, whisk together the soy sauce, rice vinegar, honey, and red chili flakes.

Step 8

Pour the sauce mixture into the skillet with the garlic and ginger, stirring to combine.

Step 9

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.

Step 10

Remove the skillet from heat and stir in the green onions and cilantro.

Step 11

Transfer the fragrant eggplant to a serving bowl and garnish with sesame seeds.

Step 12

Serve warm as a side dish, or pair with steamed rice or noodles for a complete vegetarian meal.

Nutrition Facts

Serving size	763.6 grams (763.6g)

Amount per serving	% Daily Value*
Calories	616

Total Fat 42.30g	54%
Saturated Fat 6.00g	30%
Polyunsaturated Fat 25.90g
Cholesterol 0mg	0%
Sodium 2355mg	102%
Total Carbohydrate 61.40g	22%
Dietary Fiber 20.20g	72%
Total Sugars 39.40g
Protein 10.80g	22%

Vitamin D 0IU	0%
Calcium 105mg	8%
Iron 3mg	16%
Potassium 1647mg	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.

Source of Calories

Fat: 56.9%

Protein: 6.5%

Carbs: 36.7%