Soy Glazed Fried Eggplants

Name: Soy Glazed Fried Eggplants
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 eggplants; 60 ml water; 2 tbsp flour; 2 tbsp soy sauce; 1 tbsp vinegar; 1/2 tsp minced garlic; 2 tbsp honey; 3 tbsp water

Soy-Glazed Fried Eggplants is a delicious vegetarian recipe featuring crispy fried eggplants coated in a sweet and savory honey-soy glaze. Perfect as a side dish or appetizer, this easy-to-make dish combines bold flavors and a tender texture for a mouthwatering experience.

Meliniskitchen

Dec 25, 2024 - 11:05

Prep Time 15 min

Cook Time 15 min

Serving 4

Difficulty Easy

Soy Glazed Fried Eggplants is a flavorful and satisfying dish that combines the rich, velvety texture of fried eggplants with a sweet and savory honey-soy glaze. The eggplants are lightly salted to enhance their natural flavor, then coated in a simple batter and fried to golden perfection. Once cooked, they are simmered in a delectable sauce made with soy sauce, honey, vinegar, and garlic, allowing the eggplants to absorb the sauce’s aromatic goodness. This dish is a perfect balance of crispiness and juiciness, making it an excellent choice for a side dish, appetizer, or even a light main course. Serve warm for a delicious and comforting treat that will leave everyone wanting more!

Ingredients

2 eggplants
60 ml water
2 tbsp flour
2 tbsp soy sauce
1 tbsp vinegar
1/2 tsp minced garlic
2 tbsp honey
3 tbsp water

Nutritional Information

Calories: 120

Protein: 2g

Fat: 4g

Saturated Fat: 0.5g

Unsaturated Fat: 3.5g

Trans Fat: 0g

Carbohydrates: 18g

Fiber: 4g

Sugar: 9g

Sodium: 400mg

Cholesterol: 0mg

Show Nutrition Info

Directions

Cut the eggplants into 12 pieces. Make a small slit in each piece and lightly sprinkle with salt. Gently rub the salt into the eggplants and let them sit for 10–15 minutes. Once the eggplants release water, they are properly salted.Pat them dry thoroughly.
In a bowl, combine 60 ml of water and 2 tablespoons of flour to form a batter. Coat the sliced eggplants evenly with the batter.
Heat a pan with cooking oil over medium flame. Fry the battered eggplants until golden brown, flipping them occasionally for even cooking. Add more oil as needed to ensure all pieces cook thoroughly. Once fried, the eggplants should appear shiny and juicy.
Remove them from the pan and place them in a bowl.
In a separate bowl, mix the soy sauce, vinegar, minced garlic, honey, and water to prepare the sauce. Add Cheongyang chili for extra heat.
Pour the sauce into a pan and add the fried eggplants. Simmer gently, allowing the eggplants to absorb the sauce and cook well.