• 3 medium eggplant
  • 1/4 cup plus 1 Tablespoon  olive or canola oil, divided
  • 3 large cloves, finely chopped garlic
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon soy sauce
  • 1 Tablespoon cider vinegar
  • 1 Tablespoon dry sherry (optional)
  • 1 small jalapeno or other spicy pepper (optional)


  1. Cut eggplant in quarters, then into wedges approximately 1-inch in diameter
  2. Heat 2 Tablespoons of oil in a skillet over medium-high heat.  Add half the eggplant, cook for 5 minutes, turning once, until browned on both sides.  Remove from skillet and repeat with another 2 Tablespoons of oil and remaining eggplant.
  3. Heat 1 Tablespoon oil in same skillet over medium-low heat.  Add the garlic and cook slowly until fragrant and just browning.  Add the sugar, soy sauce, vinegar,  and sherry and hot pepper if desired.  Bring to a boil and continue stirring.  Add the eggplant and simmer for 3 minutes until sauce has begun to absorb.  Serve warm or at room temperature.  Serve over brown rice for a main dish.
Servings Serving Size Calories Fat Protein Carb (Fiber)
6 1/6 recipe 163 10 g 3 g 19 g (9 g)

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