Asian-Style Soy and Honey Eggplant

Cut the eggplant into strips of medium thickness, put into a bowl with salt, and cover with water. After 20 minutes (or a little less if you're short on time), wash the strips and dry with a clean cloth.

Heat plenty of oil in a skillet. Next, add the eggplant and fry over medium heat until soft. When cooked, drain off the excess oil on paper towels.

Mince the garlic cloves and sweat in a skillet or pan with oil and the ground ginger (or fresh ginger, minced). Reduce the heat to very low and add the soy sauce and honey (or agave syrup), stirring constantly until the sauce starts to lightly bubble. Remove from the heat.

Arrange the eggplant on a plate and pour the sauce over the top. You can drizzle with lemon juice and garnish with a little minced chives, chili, or just add nuts and seeds.

If you don’t have any sesame oil, you can use sunflower or any other neutral oil.

If you want a thicker and more velvety sauce, try adding a little water mixed with cornstarch to the soy sauce and honey/agave syrup mixture (thoroughly dissolve the cornstarch in the water before mixing with the other ingredients).