Description
This Sticky Garlic Eggplant recipe offers a deliciously savory and slightly sweet Asian-inspired dish where tender eggplant slices are pan-seared to a golden brown and coated in a flavorful garlicky soy sauce glaze. Perfect as a satisfying vegetarian main or side, it comes together quickly in just 30 minutes, making it a perfect weeknight meal packed with bold flavors and a glossy, sticky finish.
Ingredients
Scale
Vegetables
- 2 medium Asian or Chinese eggplants
- 4 cloves garlic, minced
- 2 stalks green onions, chopped
Sauce
- 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)
Other
- 2 tablespoons neutral oil (vegetable or avocado oil)
- 1 teaspoon sesame seeds (optional)
Instructions
- Slice the eggplant: Cut the eggplants into 1/4-inch thick diagonal slices to ensure even cooking and great caramelization.
- Prepare the sauce: In a small bowl, whisk together soy sauce, dark soy sauce (if using), rice vinegar, brown sugar, cornstarch, water, and red chili flakes. Set aside for later.
- Heat the oil: Warm up the neutral oil in a large skillet or wok over medium-high heat, preparing the pan for frying the eggplants.
- Sear the eggplant: Cook the eggplant slices in batches for 3 to 4 minutes on each side until they turn golden brown and become tender.
- Stir-fry the garlic: Lower the heat to medium-low and quickly stir-fry the minced garlic for 30 to 60 seconds until fragrant, taking care not to burn it.
- Add eggplant and sauce: Return the cooked eggplant slices to the skillet and pour in the prepared sauce mixture.
- Simmer and coat: Gently toss to combine and let the mixture simmer for 2 to 3 minutes until the sauce thickens and evenly coats the eggplant with a shiny, sticky glaze.
- Garnish and serve: Turn off the heat and sprinkle chopped green onions and sesame seeds over the dish before serving. Enjoy your flavorful sticky garlic eggplant!
Notes
- Using Asian or Chinese eggplants is preferred for their tender texture and fewer seeds.
- Adjust the amount of red chili flakes to control the level of spiciness or omit for a milder flavor.
- If you can’t find dark soy sauce, regular soy sauce can be used, but dark soy sauce adds a richer color and deeper flavor.
- For an oil with neutral flavor, vegetable or avocado oil works best to not overpower the dish.
- This dish pairs well with steamed rice or noodles for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
