Description
Luxurious eggplant medallions with a sticky soy-ginger-maple glaze, seared to perfection. Silky inside, caramelized outside—this vegetable-forward dish rivals steak with bold umami depth.
Ingredients
2 large globe eggplants, sliced into 1-inch rounds
1/2 cup low-sodium soy sauce (or tamari for gluten-free)
3 tablespoons maple syrup
2 tablespoons fresh ginger, minced
4 garlic cloves, crushed
3 tablespoons avocado oil
1 tablespoon sesame seeds, for garnish
Instructions
Score eggplant rounds on the cut sides with a crosshatch pattern
Sprinkle salt over rounds, let sit 10 minutes, then pat dry
Heat avocado oil in a skillet over medium-high heat
Sear eggplant 4 minutes per side until deeply browned
Whisk soy sauce, maple syrup, ginger, and garlic in a bowl
Pour glaze into the hot skillet and simmer 2 minutes
Return eggplant to the pan, coat evenly and simmer 3-5 minutes
Garnish with sesame seeds before serving
Notes
Pre-salting eggplant reduces moisture
Use tamari for gluten-free adaptation
Serve with steamed rice or stirred soy greens
Store leftovers in an airtight container for up to 2 days
- Prep Time: 15
- Cook Time: 20
- Category: Dinner recipes
- Method: Pan-Searing and Glazing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 eggplant round
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg