Vietnamese Soy Sauce Glazed Eggplant

A savory and slightly sweet Vietnamese side dish featuring tender eggplant glazed in a fragrant soy sauce mixture. Perfectly balances umami and fresh herbs for a delicious complement to any meal.

Steps

1. Cut the eggplant into bite-sized cubes. 2. Heat vegetable oil in a pan over medium heat. 3. Add minced garlic and sliced chili, sauté until fragrant. 4. Add eggplant cubes and stir-fry for 5-7 minutes until softened. 5. Mix soy sauce, fish sauce, and sugar in a small bowl. 6. Pour the sauce mixture over the eggplant and cook for another 2 minutes, stirring to coat evenly. 7. Remove from heat, stir in lime juice and chopped cilantro. 8. Serve warm as a flavorful side dish.

1 small eggplant (about 150g) 1 tablespoon soy sauce 1 teaspoon fish sauce 1 teaspoon sugar 1 clove garlic, minced 1 tablespoon vegetable oil 1 small chili, sliced (optional) 1 tablespoon chopped fresh cilantro 1 teaspoon lime juice