Description
Sticky Garlic Eggplant is a quick and flavorful vegan dish featuring tender eggplant slices coated in a savory-sweet garlic sauce. Perfect for a weeknight dinner and ready in just 30 minutes.
Ingredients
- 2 medium Eggplants (Asian or Chinese)
- 4 cloves Garlic (minced)
- 2 tablespoons Soy Sauce
- 1 tablespoon Dark Soy Sauce (optional)
- 1 tablespoon Rice Vinegar
- 1 tablespoon Brown Sugar
- 1 teaspoon Cornstarch
- 3 tablespoons Water
- 1/2 teaspoon Red Chili Flakes (optional)
- 2 tablespoons Neutral Oil (vegetable or avocado oil)
- 2 stalks Green Onions (chopped)
- 1 teaspoon Sesame Seeds (optional)
Instructions
- Slice the eggplant into 1/4-inch thick diagonal slices.
- In a small bowl, whisk together the soy sauce, dark soy sauce (if using), rice vinegar, brown sugar, cornstarch, water, and red chili flakes. Set aside.
- Heat the neutral oil in a large skillet or wok over medium-high heat. Sear the eggplant slices in batches for 3-4 minutes per side until golden brown and tender.
- Reduce the heat to medium-low and stir-fry the minced garlic for 30-60 seconds until fragrant.
- Return all the eggplant to the pan and pour in the prepared sauce. Toss gently to coat and simmer for 2-3 minutes until the sauce thickens and becomes glossy.
- Turn off the heat and garnish with chopped green onions and sesame seeds before serving.
Notes
- Use long, slender Asian eggplants for the best texture and quicker cooking.
- Sear the eggplant in batches to avoid overcrowding and ensure even browning.
- Adjust chili flakes to control the heat level.
- Serve over steamed rice or noodles for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 9 g
- Sodium: 720 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
