Recipe: Five Spice Bright Glazed Eggplant with Garlic Scapes (meatless)

Five Spice Bright Glazed Eggplant with Garlic Scapes

Serves 4 • Meatless • Features Five Spice Bright

Ingredients

  • 2 large Chinese eggplants, cut into 2-inch chunks
  • 2 tablespoons Five Spice Bright blend
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 4 garlic scapes (or 3 green onions), chopped
  • 2 tablespoons neutral oil
  • 1 teaspoon fresh ginger, minced
  • Steamed jasmine rice for serving

Instructions

Salt the eggplant chunks and let drain 20 minutes, then pat dry. Heat oil in a wok over high heat and stir-fry eggplant until golden and tender. Push to one side, add ginger and garlic scapes to the empty space, stir-fry 30 seconds. Mix the Five Spice Bright with soy sauce, vinegar, and brown sugar, then pour over everything. Toss until glazed and fragrant, finish with sesame oil.

Substitutions

  • Chinese eggplants → regular eggplant or zucchini
  • Garlic scapes → green onions or chives
  • Rice vinegar → apple cider vinegar
  • Brown sugar → coconut sugar or honey
  • Neutral oil → vegetable or peanut oil
  • Jasmine rice → brown rice or quinoa
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