Maple Ginger Eggplant
Locally harvested eggplants are gently simmered in a fragrant blend of soy, rice wine, fresh ginger and maple syrup. The result is a silky dish with a perfect balance of savory and sweet, a comforting recipe to welcome the autumn season.
The Taste of Autumn Joy @ Montreal
9/2/2025
Servings: 4 Portions
INGREDIENTS
2 medium eggplants (about 870 g)
2 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon maple syrup
1 teaspoon fresh ginger, minced
½ tablespoon olive oil
White sesame seeds, for garnish
Green onion, chopped, for garnish
INSTRUCTIONS
1. Wash the eggplants and cut them in half lengthwise, making 4 pieces total.
Boil for 5 minutes, until slightly tender. Remove and drain.
2. Heat a pan over medium heat and add the olive oil.
Place the eggplant pieces in the pan and pan-fry for about 1½ minutes on each side until lightly golden.
3. In a small bowl, mix the soy sauce, rice wine, maple syrup, and minced ginger.
Pour the sauce into the pan. Simmer the eggplants in the sauce for 2 minutes per side, until they absorb the flavors.
4. Transfer to a serving plate. Sprinkle with sesame seeds and garnish with chopped green onion. Serve warm.