Description
Sticky Garlic Eggplant is a quick and flavorful plant-based dish where tender caramelized eggplant is coated in a glossy garlic soy sauce with a perfect balance of savory, sweet, and tangy flavors.
Ingredients
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 oil)
2 stalks green onions, chopped
1 teaspoon sesame seeds (optional)
Instructions
- Slice the eggplant into 1/4-inch thick diagonal slices so they cook evenly and caramelize well.
- 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 to 4 minutes per side until golden brown and tender.
- Reduce the heat to medium-low and stir-fry the minced garlic for 30 to 60 seconds until fragrant, being careful not to burn it.
- Return the cooked eggplant to the pan and pour in the prepared sauce.
- Gently toss everything together and let it simmer for 2 to 3 minutes until the sauce thickens and coats the eggplant with a glossy finish.
- Turn off the heat and garnish with chopped green onions and sesame seeds before serving.
Notes
Add sliced mushrooms or bell peppers while cooking the eggplant for extra flavor and texture.
Increase chili flakes or add chili paste for a spicier version.
Drizzle toasted sesame oil at the end for a richer aroma.
Serve with steamed jasmine rice, brown rice, or noodles.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet with a splash of water or microwave for 1–2 minutes, stirring halfway.
Use tamari or gluten-free soy sauce to make the recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 190 kcal
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg