Ingredients:

  • 1 lb Chinese or Japanese eggplant, cut into 1-inch cubes
  • ½ tsp kosher salt
  • 1 tbsp avocado oil
  • 4 cloves garlic, thinly sliced
  • ½ medium yellow onion, finely diced
  • 1 tsp fresh ginger, minced
  • 1 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 2 stalks green onions, thinly sliced

Instructions:

  1. Toss the eggplant cubes with kosher salt in a bowl and let them sit for 5-10 minutes, then use a paper towel to pat them completely dry.
  2. Heat the avocado oil in a large skillet over medium-high heat until it shimmers.
  3. Add the eggplant in a single layer and cook undisturbed for 3-4 minutes until the bottoms are mahogany-colored.
  4. Stir and cook for another 4-5 minutes until all sides are golden and tender.
  5. Reduce heat to medium. Push the eggplant to the sides of the pan and add the diced onion and ginger to the center; sauté for 2 minutes until translucent.
  6. Stir in the sliced garlic and cook for 45-60 seconds until fragrant.
  7. Pour in the soy sauce and sesame oil, tossing everything together for 1 minute until the glaze is glossy and coats every cube.
  8. Garnish with thinly sliced green onions before serving.