This recipe tosses cube-sized eggplant pieces in a delicious marinade made with burnt garlic, sesame oil, soy sauce, and scallions. Tender, protein-rich, and oh so very flavorful, this eggplant is a tasty addition to a variety of dishes. Serve it over a bed of brown rice, add it to a stir-fry, or serve with microgreens for a light, healthy dinner.

Burnt Garlic Eggplant [Vegan]

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Serves

2

Cooking Time

15

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Ingredients

  • 2 tablespoons sesame oil
  • 1/4 cup sliced garlic, fresh
  • 3 cups sliced Chinese eggplant
  • 1/2 cup scallions
  • 1/2 cup low-sodium soy sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon crushed black pepper
  • Salt, to taste (optional)
  • 1 teaspoon white sesame seeds, for garnish
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Preparation

  1. Heat oil in a wok and add garlic. Let it cook on a low flame until golden and crispy.
  2. Add eggplant to it and stir. Cook covered until eggplant is light golden and soft.
  3. Add rest of the ingredients and cook uncovered for 3-4 minutes.
  4. Garnish with sesame seeds and serve warm.
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