Soy-Ginger Glazed Eggplant with Jasmine Rice

A savory and aromatic soy-ginger glazed eggplant served over a bed of perfectly cooked jasmine rice, creating a delightful single-serving meal with rich, umami flavors.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Rinse 1 cup of jasmine rice under cold water until the water runs clear to remove excess starch. This will ensure the rice cooks up fluffy and separate. In a pot, combine the rice with 1.5 cups of water. Bring it to a boil, then lower the heat to a simmer. Cover with a tight-fitting lid and cook for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes before fluffing with a fork.
2. 2.
   While the rice is cooking, prepare the eggplant. Cut a small eggplant into bite-sized cubes. Sprinkle with a pinch of salt and let it sit for 10 minutes to allow excess moisture to draw out, which helps prevent sogginess.
3. 3.
   In a pan over medium-high heat, add 1 tablespoon of sesame oil. Once hot, add the cubed eggplant. Sauté for 5-7 minutes, stirring occasionally, until the eggplant is golden brown and tender. If the eggplant sticks, you can add a splash of water to deglaze the pan.
4. 4.
   Reduce the heat to medium and add 2 tablespoons of finely grated ginger directly to the pan, stirring quickly to release its aroma. Immediately add 3 tablespoons of soy sauce. Stir well to coat the eggplant evenly, and let the glaze thicken by cooking for an additional 2-3 minutes until the sauce clings to the eggplant cubes.
5. 5.
   Serve the soy-ginger glazed eggplant over the fluffy jasmine rice. Ensure you drizzle any remaining sauce from the pan over the top for enhanced flavor. Enjoy warm.