Go Back
Print Recipe

Soy-Glazed Eggplant Wedges

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: light dinner, Side Dish
Cuisine: Asian, vegetarian
Keyword: cornstarch, eggplant, garlic, ginger, gluten free, gluten free soy sauce, granulated sugar, mirin, sake, scallions, sesame seeds
Servings: 2 people
Author: GFchow @ gfchow.com

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

Japanese eggplants can also be used. They are smaller and narrower than the traditional globe eggplants you find at most markets. If using, reduce the microwave and cooking time by 50% as a guideline.
If your eggplant is large, you will need to microwave and cook it for longer than noted above and the same is true for if your eggplant is on the smaller side...you will need to microwave and cook it for shorter than noted above.