Name: Pan-Seared Baby Eggplant with Soy Ginger Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 900g (2 lbs) baby Japanese eggplants (or other small, slender eggplant varieties), stems trimmed, halved lengthwise; 3 tablespoons (45ml) neutral oil (such as grapeseed, canola, or avocado), divided; ½ teaspoon (3g) Diamond Crystal kosher salt, plus more to taste; ¼ cup (60ml) low-sodium soy sauce; 2 tablespoons (30ml) rice vinegar (unseasoned); 2 tablespoons (25g) light brown sugar, packed; 2 tablespoons (24g) fresh ginger, peeled and finely grated (from about a 3-inch piece); 4 cloves garlic, finely minced (about 1.5 tablespoons / 18g); 1 tablespoon (15ml) water or vegetable broth; 1 teaspoon (5ml) toasted sesame oil; 1 tablespoon (10g) toasted sesame seeds, for garnish; 2 scallions, green parts only, thinly sliced, for garnish; 1-2 teaspoons chili oil, for garnish (optional)

Magic Sous

Pan-Seared Baby Eggplant with Soy Ginger Sauce — Magic Sous