Soy-Glazed Eggplant Wedges
Soy-Glazed Eggplant Wedges are the kind of simple, satisfying dish you’ll want on repeat. The eggplant is melt-in-your-mouth tender, soaking up a glossy soy glaze that’s both savory and subtly sweet. In Japan, this style of eggplant is sometimes seen as a vegan nod to unagi (eel), but to me it’s simply a wonderfully comforting, flavorful way to enjoy eggplant.
Ingredients
Organize the ingredients…2 tablespoons neutral oil (not shown), 1 globe eggplant, 2 tablespoons each of cornstarch, sake, mirin, gluten free soy sauce, 1 tablespoon granulated sugar or honey, 1 teaspoon each of fresh grated ginger and minced/grated garlic, 1-2 teaspoons sesame seeds (white, black or a combo), and 1 scallion.
Prepping the Eggplant
Wrap the eggplants in wet/very damp paper towels. Alternatively, Invert a plate or bowl and place another microwave-safe ceramic or glass plate (or a larger, upside-down bowl) over the dish containing the eggplant. This method retains moisture and prevents splattering.) Microwave the eggplant for 3 1/2 minutes. The eggplant will be slightly softened and hot! Remove the paper towel (or plate/bowl) and once the eggplant cools slightly, cut into four separate vertical wedges. Scrape the inside of each eggplant with a fork. See above photo. Wipe off any excess moisture on the eggplant with a paper towel. Coat all sides of each wedge with cornstarch, approximately 1/2 tablespoon/wedge.
Making the Sauce
While eggplants are in the microwave, combine 2 tablespoons sake, 2 tablespoons mirin, 2 tablespoons gluten free soy sauce, 1 tablespoon granulated sugar (or honey), 1 teaspoon grated ginger, and 1 teaspoon minced or grated garlic in a small bowl. Set aside.
Glazing the Eggplant
Heat oil in a nonstick, large pan over medium-high heat. Carefully transfer the eggplant wedges to the pan and place cut-side down. Cook for 2 minutes until browned. Then flip to other cut-side and cook for 2 minutes. Lastly, flip to the rounded, peeled side and add sauce. Cook for an additional 2 minutes lowering the heat to medium. During the last minute, turn the eggplant pieces occasionally so all sides get coated with the sauce. Total cook time is 6 minutes.
Note: Since the sauce has sugar in it, it will thicken and start to firm up as it approaches the 2-minute mark. If need be, lower the temperature to avoid burning the sauce!
Soy-Glazed Eggplant Wedges
Place eggplant wedges over rice or quinoa in a shallow bowl. Sprinkle with sesame seeds and top with scallions.
Soy-Glazed Eggplant Wedges
Ingredients
- 2 tablespoons neutral oil such as avocado, vegetable, or canola
- 1 globe eggplant medium sized, bright purple and unblemished, with top stems removed then peeled vertically in four places
- 2 tablespoons cornstarch potato starch or even gluten free flour can also be used
- 2 tablespoons sake
- 2 tablespoons mirin
- 2 tablespoons soy sauce gluten free I use San-J
- 1 tablespoon sugar granulated (honey can be substituted)
- 1 teaspoon fresh ginger grated or 1 cube Trader Joe’s frozen grated ginger
- 1 teaspoon garlic minced or grated, approximately 1 large clove
Garnish
- 1-2 teaspoons white sesame seeds toasted
- 1 scallion ends trimmed and thinly sliced into rounds
Instructions
Prepping the Eggplant
- Wrap the eggplants in wet/very damp paper towels. Alternatively, Invert a plate or bowl and place another microwave-safe ceramic or glass plate (or a larger, upside-down bowl) over the dish containing the eggplant. This method retains moisture and prevents splattering.)
- Microwave the eggplant for 3 1/2 minutes. The eggplant will be slightly softened and hot!
- Remove the paper towel (or plate/bowl) and once the eggplant cools slightly, cut into four separate vertical wedges.
- Scrape the inside of each eggplant with a fork. See photo.
- Wipe off any excess moisture on the eggplant with a paper towel.
- Coat all sides of each wedge with cornstarch, approximately 1/2 tablespoon/wedge.
Making the Sauce
- While eggplants are in the microwave, combine 2 tablespoons sake, 2 tablespoons mirin, 2 tablespoons gluten free soy sauce, 1 tablespoon granulated sugar (or honey), 1 teaspoon grated ginger, and 1 teaspoon minced or grated garlic in a small bowl. Set aside.
Glazing the Eggplants
- Heat oil in a nonstick, large pan over medium-high heat.
- Carefully transfer the eggplant wedges to the pan and place cut-side down. Cook for 2 minutes until browned. Then flip to other cut-side and cook for 2 minutes. Lastly, flip to the rounded, peeled side and add sauce. Cook for an additional 2 minutes lowering the heat to medium. During the last minute, turn the eggplant pieces occasionally so all sides get coated with the sauce. Total cook time is 6 minutes.
- Note: Since the sauce has sugar in it, it will thicken and start to firm up as it approaches the 2-minute mark. If need be, lower the temperature to avoid burning the sauce!
Assembly
- Place eggplant wedges over rice or quinoa in a shallow bowl. Sprinkle with sesame seeds and top with scallions.
Notes
Recipe from Shoko a registered dietician on Instagram.
If you like this recipe, you may also like these other GFchow recipes. Miso Honey Glazed Eggplant Wedges, Eggplant with Honey, Crispy Garlic and Ricotta, and Vietnamese Chicken Slider Bowls.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
