Soy-Glazed Eggplant with Red Onion, Garlic and Ginger

This punchy pan-fried eggplant recipe is inspired by Chinese and Japanese flavors. Serve hot or at room temperature, over rice or as a side dish.

One of the vegetables I get the most questions about is eggplant (a.k.a. aubergine to my friends across the pond). And I totally get the confusion. Unlike, say, carrots, cooking eggplant is not very intuitive. But thankfully, it’s also not rocket science.

Like with any new-to-you ingredient, it’s important to just play around until you get the hang of it. The easiest way to start experimenting with eggplant is to pan-fry it.

This pan-fried eggplant recipe is inspired by dishes I’ve had in Chinese and Japanese restaurants. Caramelized, creamy eggplant coated in a savory-salty soy glaze with punchy garlic, ginger, and red onion, and crushed peanuts and cilantro on top.

How to Make This Pan-Fried Eggplant

You start by cutting up the eggplant, sprinkling it liberally with salt, and letting it stand at room temperature for at least 15 minutes (this helps tame the eggplant’s bitterness – more details below). Then you rinse off the salt and pat the eggplant dry.

Next, sear the eggplant pieces in a skillet until they’re soft and golden brown. Eggplant acts like a sponge and can soak up a lot of oil. To prevent it from turning out greasy – and to speed up the softening process – cover the skillet with a lid while searing. This is key. After all the eggplant is browned, remove it from the skillet, and set aside.

Next, cook some onion, garlic, and ginger in that same skillet for just a few minutes. Finally, add all the eggplant back in – along with soy sauce and rice vinegar – and turn the heat off. Sprinkle with crushed peanuts and cilantro before serving.

Why You Should Salt Eggplant

Eggplant naturally contains a lot of moisture and some bitterness. Salting it and setting it aside for 15 to 30 minutes before cooking helps combat both of these issues. The salt makes the eggplant “sweat out” (literally) the excess moisture and bitter flavor. Before cooking, rinse off the salt, pat the eggplant dry, and proceed with the recipe.

To Peel or Not To Peel

One of the first pain points of cooking eggplant is deciding whether or not to peel it. The short answer: leave the skin on.

The longer answer: it depends. If your eggplants are small, their skin is probably tender. But if they’re on the larger side, while the skin remains edible, it may have a tougher texture. It also depends on the recipe. If you plan to eat it in chunks/slices (like this recipe), leave the skin on. But for other uses (like this Russian eggplant “caviar”), eggplants can be roasted whole, peeled, and pureed.

The most important reason to leave the skin on is to preserve nutrients. Like with many fruits and vegetables, most of eggplant’s nutritional value is in its skin. Aside from being high in fiber (like all plants), eggplants have antimutagenic (anti-cancer), antimicrobial, and antiviral properties.

When buying eggplant, look for bruise-free, firm eggplant with smooth shiny skin.

Ingredients and Substitutions

• Eggplant: This recipe works best with Japanese eggplants (the long, skinny, light-colored ones) since they have a sweeter flavor and more tender texture. But any eggplants you can find will do.
• Red onion: The sweetness of red onion contrasts perfectly with the saltiness of soy sauce in this dish. But you can use regular white onions or shallots here, too.
• Cilantro: If you’re not a fan, garnish with sliced basil or scallions instead.
• Peanuts: If there’s a nut allergy situation, garnish with toasted sesame seeds instead.

How to Serve This Pan-Fried Eggplant

What I love about this dish is that you can serve it hot, at room temperature, or cold. It’s absolutely delicious in every way. Have it over fluffy rice for a complete meal, or serve it as a side dish.

Check out these other eggplant recipes…

• Eggplant Lasagna Stacks with Cashew Ricotta
• Russian Roasted Eggplant Spread
• Roasted Eggplant Sandwich with Romesco Sauce
• Spicy Tomato-Stewed Eggplant

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with #TheNewBaguette and @thenewbaguette on Instagram.

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