Chinnese Eggplant and Green Onion Soy Glaze

Ingredients

• 1 medium eggplant
• 3 stalks green onions (scallions)
• 3 tbsp soy sauce (low-sodium if available)
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp sesame oil(optional)
• 1 clove garlic(optional)
• 1 tsp fresh ginger(optional)
• 1 tbsp neutral oil (for roasting or searing)
• 1 tsp cornstarch(optional)
• 1 tbsp water(optional)

Instructions

1. 1

   Prep (10 minutes): Cut eggplant into 1/2-inch thick half-moons. Slice green onions, separating whites and greens. Mince garlic and grate ginger if using.

2. 2

   Cook (25 minutes): Heat a large skillet over medium-high heat with neutral oil. Sear eggplant in a single layer (work in batches if needed) until browned, about 10 minutes, flipping once. Alternatively, roast at 425°F/220°C for 20–25 minutes, flipping once halfway.

3. 3

   Make glaze (during the last 5 minutes): In a small bowl, mix soy sauce, rice vinegar, and sugar. If using cornstarch, stir it into the water and add to the glaze mixture.

4. 4

   Finish: Add garlic/ginger to the skillet for 30 seconds (if using). Pour in the soy-vinegar glaze and toss to coat. Simmer 1–2 minutes until glossy. Turn off heat and toss in green onion whites; top with green onion greens and sesame oil (if using). Serve immediately.