Sautéed Eggplant

This sautéed eggplant is easy to prepare, ready in 20 minutes, and a versatile vegan side dish – made even more delicious with a simple maple soy glaze!

Ingredients – 2 Tbsp of soy sauce – 1 Tbsp of agave or maple syrup – 2 Tbsp of water – 1 eggplant, cut into 1-inch cubes (not peeled) – 3 garlic cloves thinly sliced – 1 Tbsp of oil – ¼ tsp of black pepper – 3 springs green onions, thinly sliced – Crushed red pepper for garnish,  – Sesame seeds for garnish, 

Instructions – In a small bowl, whisk the soy sauce, agave or maple syrup, and water. – In a large pan with a lid, over medium-high heat, add the oil. – Carefully add the cubed eggplant to the pan and cook for 2 minutes each side or until golden brown. Add the garlic and cook for another 5 to 7 minutes, stirring frequently until the garlic is nice and brown, but not burned.

Instructions – Turn off the heat, add the sauce, black pepper, mix well and cover with a lid. Let it sit covered for 2 to 3 minutes. – Garnish with green onions, and optional crushed red pepper, or sesame seeds. – Serve hot.