Ingredients
Scale
- 1 large eggplant, cut into 1-inch cubes
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 1/4 cup vegetable oil
Instructions
- Step 1: In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and cornstarch. Set aside.
- Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat.
- Step 3: Add eggplant cubes to the skillet and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.
- Step 4: Add minced garlic to the skillet and cook for another minute until fragrant.
- Step 5: Pour the sauce mixture over the eggplant and garlic. Stir constantly until the sauce thickens and coats the eggplant, about 2-3 minutes.
- Step 6: Serve immediately over rice. Garnish with sesame seeds or chopped green onions, if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet over medium-low heat, adding a splash of water if the sauce has thickened too much.
- Serve this eggplant with a side of steamed broccoli or bok choy for a complete and satisfying meal.
- To prevent sticking, ensure your skillet is hot before adding the eggplant and don't overcrowd it – cook in batches if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American