Tender eggplant tossed in a savory-sweet garlic soy glaze – a quick and easy meatless dish that’s sure to satisfy.

– 1 pound eggplant, cut into 1-inch cubes

– 3 cloves garlic, minced

– 2 tablespoons soy sauce

– 1 tablespoon sesame oil

– 1 tablespoon rice vinegar

– 1 tablespoon honey

– 1/4 teaspoon red pepper flakes (optional)

– 2 tablespoons sesame seeds, for garnish

– Chopped green onions, for garnish (optional)

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1. In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat.

2. Add the cubed eggplant and sauté for 5-7 minutes, stirring occasionally, until the eggplant is tender and starting to brown.

3. Add the minced garlic and sauté for an additional 1 minute, until fragrant.

4. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and honey.

5. Pour the soy sauce mixture over the eggplant and toss to coat evenly. Cook for 2-3 minutes, until the glaze thickens slightly.

6. Remove from heat and stir in the red pepper flakes (if using).

7. Serve the Eggplant Tossed in Garlic Soy Glaze hot, garnished with sesame seeds and chopped green onions (if desired). Enjoy!

– For a spicier dish, increase the amount of red pepper flakes.

– Serve the eggplant over steamed rice or quinoa for a complete meal.

– Leftovers can be stored in the refrigerator for up to 4 days.