Second stop this week – soy glazed eggplant. This dish is exactly what I like: intense flavors that are melting in your mouth.

I am a huge fan of eggplant. This vegetable is one of a few that I don’t get bored of ( not sure if my boyfriend feels the same 🙂 ) and you can usually find it in my kitchen.

Normally, when I am meal planning I try to include vegetarian or vegan food to add variety and veggies to my diet. While I was looking for ideas what vegetarian dish to make my eyes caught his majesty EGGPLANT.

Soy sauce glazed eggplant is a fast and easy dish. I know, ingredients are not the healthiest with the amount of oil and sugar, but it’s food for your soul (at least for mine). If you want to make it a little bit healthier, eat it with miso soup and add some veggies on the side. Then it will be win-win for your body and soul. 

For 2 portions you will need:

• ~250g eggplant
• salt
• 1 tsp minced ginger
• 2 tbsp starch (I used corn starch)
• 4 tbsp oil (2 tbsp olive oil and 2tbsp roasted sesame oil)
• steamed short-grain rice
• green onions
• ½ tsp sesame seeds

For glaze:

• 2 tbsp sake
• 2 tbsp water
• 4 tsp brown sugar
• 2 tbsp soy sauce

1. Cut eggplant into the slices, sprinkle salt on top and let it rest for 15 min. After 15 min pat dry eggplant with paper towel.
2. Add starch into the plate and thinly coat the eggplant on both sides and put it aside.
3. Heat the 2 tbsp olive oil in the pan over medium heat. Once oil is hot, add eggplant slices (in a single layer). Cook on one side for ~4 min. It’s important to not touch eggplant while cooking. 
4. After 4 min flip the slices, drizzle roasted sesame oil on top of eggplants and cook for another 3-4 minutes. 
5. Reduce heat to low and add grated ginger and all glaze ingredients.
6. Let it simmer for a few minutes and glaze sauce over slices using a spoon. 
7. If sauce gets too thick add a little bit of water to loosen the sauce. 
8. Serve on top of steamed rice. Sprinkle green onions and sesame seeds. 

Meshiagare!