Soy Glazed Eggplant

Simple & superb!

I added a can of chickpeas and about 1/3 of the juice. Will make again.

I could tell this would need some zhuzh, so I made edits. It was delightful. - sesame instead of olive oil -half coconut sugar, half brown sugar -tamari -a couple tablespoons of gochujang in the sauce -topped with toasted cashews -served with cucumber carrot salad (with tons of cilantro, a little salt and fresh lemon juice) -also served with fermented watermelon rind (with cinnamon, cloves, ginger etc. in the brine) All the flavors present were really complementary. The eggplant soaked the sauce up beautifully and was a luxurious texture. I’ll prepare this with mushrooms and zucchini next time as well. Definitely adding this to the quick fresh meals rotation for nights when lengthy prep just doesn’t feel attainable.

Super easy and quite yummy. Served on rice with tofu in a honey Sriracha sauce.

It was good, but still didn't endear eggplants to me. I'll do it with tofu instead, next time.

I liked it, but it was way too sweet for my taste. I would make it again, but try cutting the brown sugar down. Otherwise I thought it was a good recipe and I’d try it again.