2 small or 1 medium eggplant, cut into 1 in chunks

Sprinkle of salt

3-4 Tablespoons Pompeian Smooth Extra Virgin Olive Oil

1/4 cup soy sauce

2 Tablespoons white miso paste

1 Tablespoon + 1 teaspoon honey

1 Tablespoon + 1 teaspoon rice wine vinegar

1 teaspoon chili sauce

3 Tablespoons green onion


  1. Place the chopped eggplant on a large plate or cutting board and sprinkle with salt. Let it sit for about 10 minutes to draw out any excess moisture. Pat dry with a paper towel.
  2. Make the sauce by combining the soy sauce, white miso paste, honey, rice wine vinegar and chili sauce in a small bowl.
  3. In a large skillet or wok, heat Pompeian Smooth Extra Virgin Olive Oil over medium heat. Once the pan is hot, add the eggplant. Make sure not to overcrowd the pan – it may need to be done in 2 batches. Sauté until the eggplant is soft and crispy on the outside, about 5-7 minutes.
  4. Add in the sauce and green onion and sauté for an additional 1-2 minutes.
  5. Serve right away over rice or as a side dish.