Soy Glazed Eggplant and Zucchini

Are you looking for a quick dinner recipe to make? This soy-glazed eggplant and zucchini might be the perfect choice. With only a few basic ingredients and step-by-step instructions, you will have a delicious dinner in no time.

Two bowls of eggplant and rice dish

Soy Glazed Eggplant and Zucchini Recipe

It is Monday and I am thinking about the week ahead. I love to make a meal plan so I know what we are going to have for breakfast, lunch, and dinner. Sometimes I get a little excited and add some complicated dishes to my week and when the day comes, I wish I opted for something less adventurous. This soy-glazed eggplant and zucchini dish is exactly that – simple and delicious!

Ingredients

  • Eggplant, diced: Fresh eggplant adds a hearty texture and a mild, earthy flavor to the dish, absorbing the rich sauces beautifully when cooked. A great alternative to meat.
  • Zucchini, diced: Zucchini is a perfect complement to the other ingredients in the recipe.
  • Fresh ginger, minced or grated: Ginger infuses the dish with a warm, aromatic note, enhancing the overall flavor profile with its unique spiciness.
  • Extra virgin olive oil.
  • Light soy sauce (or tamari): Soy sauce provides a savory umami taste, enhancing the overall seasoning while adding depth and complexity to the dish.
  • Organic brown sugar: A touch of sweetness rounds out the flavors, balancing the savory elements and adding a subtle caramel note to the dish.
  • Roasted sesame seeds: These seeds contribute a nutty crunch and a toasty aroma, elevating the dish with a delightful texture and a rich, smoky flavor.

See the full list of ingredients in the recipe card below 👇

How to make soy-glazed eggplant and zucchini

  1. Start by washing and cutting the eggplant into bite-sized chunks.
  2. Put it in a bowl, sprinkle it with salt, and add some water so that the eggplant is just covered. Leave it to soak. If you have time, generously sprinkle the eggplant with salt and set it aside without water. It will drain the water out of the eggplant, making it more tender but firm, and it will need less oil when frying. However, if you are in a hurry, you can skip this step.
  3. Now wash and cut the zucchini and grate the ginger. Be careful with your fingers; ginger is hard to grate.
  4. In a small bowl, mix the soy sauce and sugar until the sugar has dissolved.
  5. Drain the eggplant and pat it dry with a clean kitchen towel. If you followed step #2, rinse your eggplant under running water and pat it dry.
  6. Heat oil in the wok over medium-high heat.
  7. Add zucchini and fry them for a couple of minutes until they get some nice color. Take them out and put them in a mixing bowl.
  8. Add a little more oil to the wok and now fry the eggplant. It will take about five to seven minutes. You can taste it to see if it is soft/firm depending on your preference.
  9. Add zucchini and ginger into the wok and mix until the ginger is fragrant. Make sure not to burn it.
  10. Add the soy sauce and sugar mixture into the wok and mix well. Now add a splash of water and mix everything together to combine. Simmer for 1-2 minutes.
  11. Sprinkle with toasted sesame seeds and coriander leaves.

You can serve it hot or cold. Enjoy!

How to serve soy-glazed eggplant

Serve the eggplant and zucchini stir-fry over a bed of fluffy basmati rice in a bowl. Garnish with toasted sesame seeds and fresh coriander. The rice will soak up the sauce sauces, making each bite sooo heavenly-delicious.

How to store ❄️

To store, transfer the leftover eggplant and zucchini dish into an airtight container and refrigerate for 2-3 days. Simply reheat in the pan when needed or enjoy cold for a quick meal.

While you can freeze the dish, be aware that the texture might become watery upon thawing, it is best to enjoy this dish fresh.

More Asian-inspired recipes

Recipe

Soy glazed eggplant and zucchini

Soy-Glazed Eggplant And Zucchini

Elena Elliott
Forget about take away! This Asian inspired dish is your new go-to mid-week lunch or dinner. With only 6 simple ingredients it will take you 20 minutes from start to finish.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course dinner, lunch, Side Dish
Cuisine asian
Servings 2

Ingredients
  

  • 1 large eggplant diced
  • 1 medium size zucchini diced
  • 2 cm fresh ginger minced or grated
  • 4 tbsp. extra virgin olive oil
  • 3 tbsp light soy sause, I use tamari
  • 1 tsp organic brown sugar or your favorite sweetener
  • 2 tsp sesame seeds roasted

Instructions
 

  • Start by washing and cutting the eggplant into bite-sized chunks. Put it in a bowl, sprinkle it with salt and add some water, so that the eggplant is just covered. Leave it to soak.
    eggplant on a chopping board
  • If you have time go ahead and generously sprinkle the eggplant with salt and set it aside without water. It will drain the water out of the eggplant, making it more tender, but firm. Plus it will need less oil when frying it. However if you are in a hurry it is fine just to skip this step.
  • Now wash and cut the zucchini and grate ginger. Be careful with your fingers, ginger is hard to grate.
    Grated ginger
  • In a small bowl mix the soy sauce and sugar until the sugar has disolved
  • Drain the eggplant and pat it dry with a clean kitchen towel. If you followed step #2, rinse your eggplant under running water and pat it dry.
  • Heat oil in the wok over a medium-high heat.
  • Add zucchini and fry them for a couple of minutes, until they get some nice color. Take out and put in a mixing bowl.
  • Add a little more oil into the wok and now fry the eggplant. It will take about five to seven minutes. You can taste it to see if it is soft/firm depending on your preference.
  • Add zucchini and ginger into the wok and mix it until the ginger is fragrant. Make sure not to burn it.
  • Add the soy sauce and sugar mixture into the wok and mix well. Now add a splash of water and mix everything together to combine. Simmer for 1-2 minutes.
  • Sprinkle with toasted sesame seeds and coriander leaves.
  • You can serve it hot or cold. Enjoy!
    Two bowls of eggplant and rice dish

Notes

  • This dish is perfect for meal prep. It will stay fresh in an airtight container or Mason jar in the fridge for up to 3-4 days. 
  • I like to serve it with some brown rice.
  • You can also add some chicken to this recipe. Simply fry some chicken thighs as you would do with the eggplant and zucchini.
Tried this recipe?Let us know how it was!

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6 Comments

  1. This recipe looks absolutely delicious, Elena! I am a very big fan of eggplant but never have seen a recipe like this before. Love to find original recipes. Thank you for sharing. Julia

    1. Soy sauce is not listed in the ingredients but mentions it in the directions. How much and is it light or dark soy sauce?

      1. Hi Ruby, thank you so much for taking the time to write to me about the missing soy sauce. I am very sorry about it! You will need 3 tablespoons of light soy sauce. I use tamari because it is gluten-free. I hope you enjoy the glazed eggplant.

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