This soy-glazed eggplant with amaranth greens is an easy and flavorful summer side dish that’s ready in 20 minutes! Slices of eggplant are seared then cooked in a glaze made of soy sauce, miso paste, rice vinegar, and sugar along with amaranth greens. This vegan side can easily be made gluten free with a couple of easy swaps.
Soy-Glazed Eggplant – a dish that will convert you to an eggplant lover!
I will readily admit that eggplant has never been among my list of favorite vegetables! I’ve been on a mission over the past few years to reconcile my feelings about it as it is one of the few crops that withstands our extreme summer heat and humidity here in Houston. What I’ve come to find is that I much prefer the taste of Asian varieties over Italian ones. And, eggplant is like a sponge so it will pretty much soak up whatever flavors you throw at it. Okay, I think I might love it now!
This soy-glazed eggplant with amaranth greens is a super easy summer side dish that is packed with flavor thanks to the glaze. The eggplant is seared first to add a layer of flavor then finished cooking in the glaze along with the amaranth greens. It’s perfect for enjoying during the hottest days of the summer when not much else is growing except for eggplant and amaranth!
Why Japanese Eggplant Works Best Here
I tend to prefer the flavor and texture of Japanese eggplant more than Italian varieties. It’s more tender, has thinner skin, and lacks that bitterness that Italian eggplants have. It’s also so much easier to prepare because you can just slice it into rounds for this recipe! If you’ve never cooked with Japanese or Asian eggplants, they are the varieties that are long and skinny. You’ll need 3-4 for this recipe.
Make it a Meal
I frequently make this easy eggplant side dish a meal by serving it over rice and adding some shelled edamame along with the amaranth. With the rice and edamame added to the mix, it’s ready in 30 minutes or less! This eggplant side dish would also be really delicious in a bowl situation with this gochujang tofu!
Or, make an Asian-inspired summer feast for a farm-to-table gathering along with this crispy tempeh vermicelli bowl, this cucumber carrot salad, and this strawberry grapefruit mocktail to drink.
Soy-Glazed Eggplant and Amaranth Greens
- Total Time: 20 minutes
- Yield: 4 1x
- Diet: Gluten-Free, Vegan
Description
This soy-glazed eggplant with amaranth greens is an easy and flavorful summer side dish that’s ready in 20 minutes! Slices of eggplant are seared then cooked in a glaze made of soy sauce, miso paste, rice vinegar, and sugar along with amaranth greens. This vegan side can easily be made gluten free with a couple of easy swaps.
Ingredients
- 1 tablespoon coconut oil
- 3–4 Asian eggplant
- 2 1/2 tbablespoons soy sauce, or tamari for gluten free
- 1 tablespoon mellow white miso paste
- 1 1/2 teaspoons sugar
- 1 teaspoon rice wine vinegar
- 1/4 teaspoon garlic powder
- 1 tablespoon water
- 1 small bunch amaranth greens
- 2–3 scallions, thinly sliced
- plain steamed rice, optional for serving
Instructions
Heat the coconut oil in a large skillet or frying pan set over medium heat. Slice the eggplant into half-inch thick rounds. Roughly chop the amaranth leaves and set them aside. Add the eggplant to the heated pan and allow it to sear on the first side for 5-7 minutes or until just beginning to brown. Flip the eggplant and do the same on the second side.
While the eggplant is searing on the second side, whisk together the soy sauce, miso paste, sugar, rice wine vinegar, garlic powder, and water. Try to make sure the miso paste mostly breaks up and blends into the glaze.
Once the second side of the eggplant has just started to brown, add the glaze. Then, add the chopped amaranth leaves. Stir to coat everything in the glaze, cooking the whole mixture for an additional 2-3 minutes or until the glaze has mostly been absorbed by the eggplant. Serve immediately garnished with the sliced scallions. I like to serve this over plain steamed rice but I’ll leave that up to you!
Store leftovers in the fridge and enjoy within 3-4 days. Reheat with a splash or two of water.
Notes
- Amaranth greens are one of the only leafy greens that will grow here in Houston during the summer but if they aren’t available locally where you are, feel free to use any of the following in their place: spinach, chard, bok choy, sweet potato greens, or cowpea greens.
- If you’re gluten free, make sure to check the label of the miso paste as not all are gluten free friendly.
- Makes about 4 side-dish sized servings.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
This look delicious!!!!!
Thanks Ariana! Hope you’re well 🙂
I have a question. The Asian eggplants we have here are fairly large. Thinner than the globe eggplants but still a good size. 4-5 eggplants seems like a lot for one person. Are you using baby eggplants? Or Thai eggplants? Or do they cook down?
Hi there! These weren’t baby eggplants and were fairly slender and each about 6-7 inches long. If yours are much larger, you can use 2 or 3 instead. Hope that helps!