Pan-Seared Eggplant with Aromatic Ginger-Soy Glaze
Pan-Seared Eggplant with Aromatic Ginger-Soy Glaze
Experience the delightful texture of tender, succulent eggplant coated in a fragrant ginger-soy glaze. This recipe features eggplant seared to a perfect balance of slightly crisp exterior and moist interior, complemented by a savory and aromatic glaze. It’s an elegant side dish or appetizer that’s easy enough for a weeknight meal but impressive enough for guests.
Main Ingredients
- 2 eggplants
- 2 Tbsp potato starch
- 2 Tbsp olive oil
- Scallions, for garnish
Ginger-Soy Glaze
- 1/2 Tbsp minced ginger
- 2 Tbsp sake (Japanese rice wine)
- 2 Tbsp soy sauce
- 1/2 Tbsp sugar
- 2 tsp mirin (Japanese sweet rice wine)
- 1/2 Tbsp minced ginger
- 2 Tbsp sake (Japanese rice wine)
- 2 Tbsp soy sauce
- 1/2 Tbsp sugar
- 2 tsp mirin (Japanese sweet rice wine)
Cooking Instructions
Step 1
Trim the stems off the eggplants. Slice them diagonally into approximately 1.5 cm (about 0.6 inches) thick pieces. Slicing them diagonally increases the surface area, allowing the glaze to coat better and ensuring even cooking.
Step 2
Place the sliced eggplant in a bowl of cold water and soak for about 5 minutes. This step helps to remove any bitterness from the eggplant and can enhance its crispness. After soaking, drain the eggplant thoroughly in a colander.
Step 3
Pat the eggplant slices completely dry using paper towels or a clean kitchen cloth. Ensuring the eggplant is dry is crucial; excess moisture will prevent the starch from adhering properly and can cause oil splattering when frying.
Step 4
Lightly sprinkle the dried eggplant slices with potato starch. Gently shake off any excess starch. You might wonder why coat the eggplant with starch, but trust us – once you try it this way, you’ll appreciate the fantastic texture and how well it holds the delicious glaze!
Step 5
Heat 2 tablespoons of olive oil in a non-stick frying pan over medium heat. Once the oil is shimmering, carefully add the starch-coated eggplant slices in a single layer. Pan-fry until golden brown and slightly crispy on both sides. Once the eggplant is partially cooked, push it to one side of the pan and pour the prepared ginger-soy glaze into the empty space.
Step 6
Continue to cook over medium heat, allowing the glaze to bubble and thicken slightly. You’ll notice a wonderful aroma developing as the glaze heats up.
Step 7
Once the glaze is bubbling, gently toss the seared eggplant into the glaze. Continue to cook for another minute or so, allowing the eggplant to absorb the flavorful glaze and become beautifully coated. This step ensures the glaze penetrates the eggplant, infusing it with rich flavor.
Step 8
Transfer the glazed eggplant to a serving dish. Garnish with freshly chopped scallions and a sprinkle of toasted sesame seeds. Serve immediately while warm and enjoy this delightful dish!
