I took Abby to the market the other day to buy some veggies, we picked up a Japanese eggplant as she had never eaten one before. I cut the eggplant into 2" cubes and put them in a deep dish casserole pan. This wasn't a huge eggplant, about the 3 C. worth of cubed eggplant (uncooked).
Preheat the oven to 425, add 3/4 C. of Soy Vay Teriyaki Sauce to the cubed eggplant and stir to combine. Bake for about 10 minutes or until eggplant begins to turn golden brown at the corners. Stir again and reduce heat to 325. Continue baking for another 8-10 minutes until eggplant is soft.
We ate it with some leftover rice and chicken.
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