Simple Soyaki Eggplant
This Simple Soyaki Eggplant is made with minimal ingredients, but packs tons of flavor! Serve with rice for a quick weeknight dinner.
Equipment
Ingredients
- 1 medium eggplant cubed
- 1/3-1/2 cup soyaki sauce see notes
- 2 tablespoons sesame oil
- 1 small yellow onion sliced
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1 tablespoon corn starch
- 5 green onions cut in 1" pieces
- cooked rice, sesame seeds for serving
Instructions
- Add the cubed eggplant and the soyaki sauce to a mixing bowl and toss to coat. Place in the fridge to marinate for at least an hour - tossing every 15 minutes.
- After it is done marinating, heat the sesame oil in a skillet over medium heat. Add the onion, garlic, ginger and eggplant - reserving the marinade in the mixing bowl. Allow to cook for a few minutes, or until the liquid in the pan is absorbed and the eggplant starts to brown.
- Meanwhile, add the corn starch to the reserved marinade and mix until dissolved.
- Toss the veggies, add the green onion and pour in the reserved marinade/corn starch mix. Toss until the sauce is thickened.
- Serve the eggplant over rice and top with sesame seeds.
Video
Notes
- Soyaki sauce can be subbed with Teriyaki sauce - look for one with sesame seeds in it for the most similar to soyaki. Start with 1/3 cup of sauce and add more if needed - this will depend on the size of your eggplant. The eggplant will absorb the sauce as it sits in the fridge and will also express water.
- The nutrition info doesn't include the rice.
Nutrition
Calories: 135kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g