Tender eggplant pieces coated in a sweet and savory garlic soy glaze, creating a flavorful and easy-to-prepare vegetarian dish.

– 1 pound eggplant, cut into 1-inch cubes

– 3 cloves garlic, minced

– 1/4 cup soy sauce

– 2 tablespoons honey

– 1 tablespoon rice vinegar

– 1 teaspoon sesame oil

– 2 green onions, sliced

– Sesame seeds for garnish

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1. In a large skillet, heat 1 tablespoon of oil over medium-high heat.

2. Add the eggplant cubes and cook, stirring occasionally, until lightly browned on all sides, about 8-10 minutes.

3. In a small bowl, whisk together the garlic, soy sauce, honey, rice vinegar, and sesame oil.

4. Pour the garlic soy sauce over the eggplant and toss to coat.

5. Reduce heat to low and simmer, stirring occasionally, until the sauce thickens and the eggplant is tender, about 5-7 minutes.

6. Remove from heat and stir in the sliced green onions.

7. Serve hot, garnished with sesame seeds.

This dish can be served as a main course or a side dish. For a heartier meal, serve over steamed white rice.