Description
Sticky Garlic Eggplant is an exquisite recipe that embodies the essence of umami-packed, savory indulgence.
Ingredients
Scale
- 2 medium Asian or Chinese eggplants
- 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)
- 2 stalks green onions, chopped
- 1 teaspoon sesame seeds (optional)
Instructions
- Prepare Your Eggplant: Start by slicing the eggplants diagonally into 1/4-inch thick pieces. If you’re using globe eggplants, don’t forget to sprinkle them with salt and let them rest for about 10–15 minutes. Pat them dry with paper towels to remove any excess salt and moisture.
- Mix the Sauce: In a small mixing bowl, combine the soy sauce, dark soy sauce (if using), rice vinegar, brown sugar, cornstarch, water, and optional red chili flakes. Whisk everything together until it’s well mixed.
- Sear the Eggplant: Heat the neutral oil in a large skillet or wok over medium-high heat. Sear the eggplant slices for 3–4 minutes on each side until golden brown and tender.
- Cook the Garlic: Lower the heat to medium and add minced garlic to the skillet, stirring for about 30–60 seconds until fragrant.
- Combine and Simmer: Return the eggplant slices to the skillet with garlic, pour in the sauce, and toss to coat. Let it simmer for 2–3 minutes until the sauce thickens.
- Garnish and Serve: Turn off the heat, garnish with green onions and sesame seeds, and serve hot over rice or noodles.
Notes
For a deeper flavor, use dark soy sauce. Ensure you include cornstarch in the sauce for a thick consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 210 kcal
- Sodium: 620 mg
- Protein: 3 g