Soy-Glazed Eggplant
Sear thick slices of eggplant in a hot pan until deeply browned, then coat them in a reduction of soy sauce, ginger, and sugar. The goal is a molten, buttery interior held together by a charred, lacquered skin.
Watch the sugar content
Because this glaze contains sugar, it can go from a deep mahogany to burnt charcoal in seconds. Keep your heat at medium-high and keep the pan moving.
- large cast-iron skillet
- tongs
- small mixing bowl
What goes in.
- 1 lbJapanese or Chinese eggplant, sliced into 1-inch thick rounds
- 3 tbspneutral oil, like grapeseed or vegetable
- 3 tbspsoy sauce
- 1 tbspmirin
- 1 tspbrown sugar
- 1 tspfresh ginger, grated
- 1 tsptoasted sesame oil
Dry-pan searing
Do not crowd the skillet. Eggplant acts like a sponge; if it touches its neighbor too early, it will steam rather than sear, resulting in a rubbery texture.
The method.
Whisk the glaze
In a small bowl, combine the soy sauce, mirin, brown sugar, and grated ginger until the sugar dissolves.
Sear the eggplant
Heat the oil in the skillet over medium-high heat. Place the eggplant rounds in a single layer. Sear for 4 minutes per side until the surface is a dark, uniform brown and the flesh gives easily under a press of the tongs.
Glaze and reduce
Lower the heat to medium. Pour the soy mixture into the pan. Toss the eggplant gently as the liquid bubbles and thickens into a syrup that clings to the skin.
Finish
Remove from heat immediately once the pan looks nearly dry. Drizzle with the toasted sesame oil and serve while the exterior is still tacky.
Other turns to take.
Spicy Version
Add a teaspoon of chili garlic sauce or gochujang into the glaze mixture before pouring it into the pan.
Textural Finish
Garnish with toasted sesame seeds and thinly sliced scallions right before eating.
When it doesn't go to plan.
Salt the eggplant rounds for 15 minutes before cooking if you want to draw out excess moisture and intensify the flavor, but wipe them dry before searing.
If the eggplant absorbs all the oil instantly, do not add more; it will release the oil once it begins to soften.
Choose eggplants that are firm and have a tight, glossy skin; avoid those that feel squishy or have dull patches.
The ones that keep coming up.
Why is my eggplant tough?
It likely didn't cook long enough in the initial sear. The center should be completely softened before you add the glaze.
Can I use globe eggplant?
You can, but peel it first as the skin is much tougher. Cut them into 1-inch cubes to mimic the surface area of Japanese eggplant rounds.
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