Easy-to-Make Cooked Eggplant in Sweet Soy Sauce Recipe

Eggplants, also known as aubergines, are a versatile vegetable that can be cooked in a variety of ways. One delicious way to prepare them is by cooking them in sweet soy sauce, a vegan-friendly sauce that is often used in Asian cuisine. This dish is a perfect combination of sweet and savory flavors, making it a favorite among foodies. 🍆

Cooked eggplant in sweet soy sauce is a healthy and delicious dish that can be enjoyed any time of the day. Whether you're looking for a light lunch, a quick snack, or a satisfying dinner, this dish is perfect. It's also a great way to add more vegetables to your diet, as eggplants are packed with fiber, vitamins, and minerals.🌱

One of the great things about this dish is that it's easy to make and can be customized to suit your taste preferences. Some people like to add a little bit of spice to their sweet soy sauce, while others prefer to keep it mild. You can also add other ingredients to the dish, such fresh ginger or green onions, to give it even more flavor.🌶️

If you're looking for a vegan-friendly dish that is packed with flavor, then you should definitely try cooked eggplant in sweet soy sauce. Not only is it delicious, but it's also a great way to incorporate more plant-based foods into your diet. Whether you're a vegan or just looking to eat more plant-based meals, this dish is a great choice.

In addition to its great taste and health benefits, cooked eggplant in sweet soy sauce is also a versatile dish that can be enjoyed in many different ways. You can serve it as a side dish with rice and other vegetables, or you can enjoy it as a main course with some tofu or tempeh. You can even use it as a topping for noodles or salads, adding a burst of flavor to any dish. So why not give it a try and see for yourself how delicious and versatile this dish can be?

You will need:
For 1-2 servings
● 1 eggplant
● Half of an onion
● 2 cloves of garlic
● 1 teaspoon of coconut oil
● Pinch of salt
● 1 teaspoon of corn starch
● Boiled rice for serving

For the sauce:
● 2 tablespoons of soy sauce
● ~10 tablespoons of water
● 1 teaspoon of corn starch
● 1 tablespoon of coconut oil
● 1 tablespoon of agave syrup
● 0.5 teaspoon of ground ginger (or fresh grated ginger)
● A pinch of pepper

Preparation

1. Cut the eggplant into sheets lengthwise (~1cm thick ), and the sheets into rectangles or cubes.
   
   Sprinkle the cut eggplant with salt, mix and leave for about 10 minutes.
   
   After 10 minutes, wash the eggplant pieces under water and dry well in a strainer and then with a paper towel.
   
2. Sprinkle the drained eggplants with about a teaspoon of cornstarch, mix well and set aside.
   
3. Chop half of an onion and garlic cloves.
   
4. In a bowl, mix all the ingredients for the sauce - soy sauce, water, corn starch, melted coconut oil, agave syrup, ground ginger and pepper.
   
5. Heat a pan and melt 1 teaspoon of coconut oil in it.
   
6. Add chopped onion and garlic to the pan. Fry for about 2-3 minutes, stirring constantly, until soft.
   
7. Put the eggplant pieces in the pan as well, fry for 7-10 minutes on medium heat, stirring constantly and covering with a lid, until the eggplants are soft and lightly browned.
   
8. Pour the sauce on the eggplants, mix and fry a little until the sauce thickens.
   
9. Serve the fried eggplant with boiled rice, sprinkled with sesame seeds or fresh herbs.
   

Share your ideas what you like to make from eggplant!