I LOVE eggplant! Every time I see a gorgeous royal purple eggplant or aubergine as they are called in Europe, I cannot resist the purchase. Eggplants are such a versatile vegetable. [Fun Fact: they are botanically classified as a fruit but considered a vegetable because of how we eat them!] Great as an appetizer, side dish or a main entrée, the flavor profile of eggplant is fun and easy to adjust whether you want to prepare Greek Baba Ganoush, Italian eggplant parmesan or Thai Basil eggplant.
Garlic Sriracha Eggplant is perfect for meatless Mondays as a spicy and complex entrée or as a side to any meal that needs a little zesty pick-me-up!
Garlic Sriracha Eggplant
- 2 pounds fresh eggplant (I prefer a few smaller eggplants than one large)
- 4 tablespoons olive oil
- 6 cloves of garlic, minced (about 2 tablespoons)
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
- Sesame seeds for garnish
- Rinse eggplant under cool running water, cut off top and bottom, then slice into ¾ inches pieces or chunks.
- Heat olive oil on medium heat, add eggplant pieces, toss with oil and cover with lid. Stir eggplant intermittently to ensure it does not burn or stick to the pan.
- While eggplant is cooking, combine the garlic, soy sauce, brown sugar, and sriracha in a small bowl.
- Once the eggplant is tender, about 20 minutes, add sauce to the pan and continue to cook on low heat for 5 minutes.
- Remove from heat, toss eggplant with sesame oil, garnish with sesame seeds and enjoy!
EXPERT TIP! Eggplant soaks up oil like a sponge so steaming the veggie with the lid on helps to soften the vegetable without tons of extra fat.
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