Description
This sticky garlic eggplant is a quick and flavorful vegan dish featuring tender eggplant coated in a savory-sweet garlic soy glaze. Perfect for weeknights, it delivers bold umami flavor in just 30 minutes.
Ingredients
- 2 medium eggplants (Asian or Chinese), sliced into 1/4-inch thick diagonal pieces
- 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 on each side until golden brown and tender.
- Reduce the heat to medium-low and add the minced garlic. Stir-fry 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.
- Remove from heat and garnish with chopped green onions and sesame seeds before serving.
Notes
- Serve over steamed rice or noodles for a complete meal.
- For extra crispiness, lightly salt the eggplant and let sit for 15 minutes before cooking, then pat dry.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Adjust chili flakes to control the heat level.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
