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Savory Glazed Eggplant

Savory glazed eggplant with tender roasted cubes coated in a glossy garlic-soy honey glaze. Roasted at high heat until golden, then tossed with a thickened sauce for a sticky, flavorful finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Eggplant
  • 2 eggplant Cut into 1-inch cubes.
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
Savory Glaze
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 3 cloves garlic Minced.
  • 1 tsp fresh ginger Grated.
  • 1 tsp cornstarch
  • 2 tbsp water
Garnishes
  • 0.25 cup sliced green onions
  • 1 tbsp toasted sesame seeds
  • 0.25 cup fresh cilantro Optional.
  • 0.25 tsp red pepper flakes Optional.
For Serving
  • 1.5 cup steamed jasmine rice Optional for serving.
  • 1.5 cup brown rice Optional for serving.
  • 1.5 cup quinoa Optional for serving.

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Roast the eggplant
  1. Preheat the oven to 425°F (220°C). Heat a sheet pan in the oven while it comes to temperature so the cubes roast quickly.
  2. Toss the eggplant cubes with olive oil, kosher salt, black pepper, and garlic powder until evenly coated. Spread into a single layer on a parchment-lined sheet pan.
  3. Roast for 25–30 minutes, turning halfway through, until golden and tender. Keep an eye on the edges so they caramelize without drying out.
Make the garlic soy honey glaze
  1. Whisk together low-sodium soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and grated fresh ginger in a saucepan. This should look glossy and well combined before heating.
  2. Bring the sauce to a gentle simmer. Let it bubble lightly for 1–2 minutes to meld the flavors.
  3. Stir together cornstarch and water, then whisk into the sauce until thickened. When it coats the back of a spoon, it’s ready for the eggplant.
Glaze, garnish, and serve
  1. Toss the roasted eggplant with the warm glaze until the cubes look evenly coated. Work quickly so the glaze clings while still glossy.
  2. Garnish with sliced green onions and toasted sesame seeds. Add fresh cilantro and red pepper flakes if using.
  3. Serve immediately over rice if desired. Choose steamed jasmine rice, brown rice, or quinoa to finish the meal.

Notes

For best texture, roast in a single layer and don’t skip turning halfway so all sides brown evenly. Store leftovers in the refrigerator for up to 3 days; reheat in a hot oven or skillet until warmed through, then garnish again. Freezing isn’t recommended because the glazed eggplant can soften after thawing. If you want it gluten-free, use a low-sodium tamari (gluten-free soy sauce) in the glaze.