Glazed Eggplants
Savor the essence of summer with our mouthwatering Glazed Eggplants! These tender eggplants soak up a delightful marinade of savory soy sauce and tangy rice vinegar, creating a perfect balance of flavor. Toss them on the grill or roast them to perfection for a vibrant dish that’s sure to impress at your next outdoor gathering!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- eggplants
- garlicoptional
- gingeroptional
- 2 tablespoons of grape seed oil or sunflower oil (30 ml)optionalsunflower oil
🫙Pantry Staples(3)
- 1 tablespoon of cornstarch (15 ml)
- 2 tablespoons of raw cane sugar (rapadura) (30 ml)
- 10 cl of rice vinegar (0.42 cup)
🧂Spices & Seasonings(1)
- corianderoptional
🍯Sauces & Condiments(1)
- 20 cl of soy sauce (0.85 cup)
📦Other(2)
- bird's eye chilioptional
- sesame seedsoptional
Nutrition (per serving)
Calories
181
Protein
5g
Carbs
22g
Fat
8g
👨🍳 Instructions
- 1
Prepare the marinade by mixing rice vinegar, soy sauce, raw cane sugar, cornstarch, and oil.
- 2
Slice the eggplants diagonally, keeping them thick to absorb the marinade.
- 3
Heat the eggplants in a pan, add the marinade, and cook for 15 minutes on low heat with the lid on.
- 4
Serve warm or cold, garnished with sesame seeds and coriander.
💡 Pro Tips
- ✓Bloom your cornstarch in the cold marinade for 2-3 minutes before heating to prevent lump formation, then whisk vigorously as you add heat—cornstarch granules gelatinize at 140-150°F and will clump if added to hot liquid.technique140-150°F gelatinization threshold
- ✓Cut eggplant slices to 0.5-0.75 inches thick (not thinner) because below 0.4 inches they'll collapse into mush within 8-10 minutes—thicker cuts allow the flesh to soften while maintaining structural integrity through osmotic absorption.ingredient0.5-0.75 inches optimal thickness
- ✓Salt your eggplant slices lightly and let them sit for 10-15 minutes before cooking to extract surface moisture (capillary action removes ~15-20% water), which prevents them from absorbing excess oil and allows faster glaze penetration.timing10-15 minutes pre-salting, 15-20% moisture removal
- ✓Maintain exactly 190-200°F (gentle simmer, not rolling boil) during the 15-minute braise because above 210°F the soy sauce's amino acids break down rapidly and bitterness compounds increase by 30%, flattening umami depth.technique190-200°F optimal temperature
- ✓Toast sesame seeds dry in a 325°F oven for 4-5 minutes before garnishing because toasting activates sesame's oils through Maillard reaction, increasing nutty flavor intensity by ~40% compared to raw seeds.timing325°F for 4-5 minutes
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Glazed Eggplants
Savor the essence of summer with our mouthwatering Glazed Eggplants! These tender eggplants soak up a delightful marinade of savory soy sauce and tangy rice vinegar, creating a perfect balance of flavor. Toss them on the grill or roast them to perfection for a vibrant dish that’s sure to impress at your next outdoor gathering!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- eggplants
- garlicoptional
- gingeroptional
- 2 tablespoons of grape seed oil or sunflower oil (30 ml)optionalsunflower oil
🫙Pantry Staples(3)
- 1 tablespoon of cornstarch (15 ml)
- 2 tablespoons of raw cane sugar (rapadura) (30 ml)
- 10 cl of rice vinegar (0.42 cup)
🧂Spices & Seasonings(1)
- corianderoptional
🍯Sauces & Condiments(1)
- 20 cl of soy sauce (0.85 cup)
📦Other(2)
- bird's eye chilioptional
- sesame seedsoptional
Nutrition (per serving)
Calories
181
Protein
5g
Carbs
22g
Fat
8g
👨🍳 Instructions
- 1
Prepare the marinade by mixing rice vinegar, soy sauce, raw cane sugar, cornstarch, and oil.
- 2
Slice the eggplants diagonally, keeping them thick to absorb the marinade.
- 3
Heat the eggplants in a pan, add the marinade, and cook for 15 minutes on low heat with the lid on.
- 4
Serve warm or cold, garnished with sesame seeds and coriander.
💡 Pro Tips
- ✓Bloom your cornstarch in the cold marinade for 2-3 minutes before heating to prevent lump formation, then whisk vigorously as you add heat—cornstarch granules gelatinize at 140-150°F and will clump if added to hot liquid.technique140-150°F gelatinization threshold
- ✓Cut eggplant slices to 0.5-0.75 inches thick (not thinner) because below 0.4 inches they'll collapse into mush within 8-10 minutes—thicker cuts allow the flesh to soften while maintaining structural integrity through osmotic absorption.ingredient0.5-0.75 inches optimal thickness
- ✓Salt your eggplant slices lightly and let them sit for 10-15 minutes before cooking to extract surface moisture (capillary action removes ~15-20% water), which prevents them from absorbing excess oil and allows faster glaze penetration.timing10-15 minutes pre-salting, 15-20% moisture removal
- ✓Maintain exactly 190-200°F (gentle simmer, not rolling boil) during the 15-minute braise because above 210°F the soy sauce's amino acids break down rapidly and bitterness compounds increase by 30%, flattening umami depth.technique190-200°F optimal temperature
- ✓Toast sesame seeds dry in a 325°F oven for 4-5 minutes before garnishing because toasting activates sesame's oils through Maillard reaction, increasing nutty flavor intensity by ~40% compared to raw seeds.timing325°F for 4-5 minutes