Description
Sticky Garlic Eggplant is a quick and flavorful vegetarian dish featuring tender eggplant coated in a glossy, sweet-savory garlic sauce. This umami-packed recipe combines soy sauce, vinegar, sugar, and garlic for a rich balance of flavors. Perfect for weeknights, it’s ready in under 30 minutes and pairs beautifully with rice or noodles.
Ingredients
Scale
- 1 lb (450g) Chinese or Japanese eggplant, cut into 1-inch cubes
- 1/2 teaspoon salt (for soaking)
- 2 tablespoons cornstarch
- 2 tablespoons neutral oil (such as avocado or canola)
- For the garlic sauce:
- 3 tablespoons soy sauce (use tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon sugar (brown sugar or maple syrup work too)
- 1 tablespoon water
- 1 teaspoon cornstarch
- 4 cloves garlic, finely minced
- 1 teaspoon grated ginger (optional for extra kick)
- Optional garnish: sliced scallions, sesame seeds, red chili flakes
Instructions
- Prep eggplant: Cut eggplant into 1-inch cubes. Sprinkle with salt and let sit for 15–20 minutes to draw out moisture. Rinse and pat dry.
- Coat in cornstarch: Toss dried eggplant cubes in cornstarch until evenly coated.
- Pan-fry: Heat oil in a skillet or wok over medium-high heat. Fry eggplant in batches for 2–3 minutes per side until golden and tender. Remove and set aside.
- Make the sauce: In a small bowl, whisk soy sauce, vinegar, sugar, water, and cornstarch. In the same pan, sauté garlic (and ginger if using) for 30 seconds until fragrant.
- Combine: Pour sauce into the pan and cook for 1–2 minutes until thickened and glossy. Return eggplant and toss to coat evenly.
- Serve: Garnish with scallions, sesame seeds, or chili flakes. Serve hot over rice or noodles.
Notes
- Salt the eggplant before cooking to remove bitterness and prevent sogginess.
- Cook in batches to avoid overcrowding and ensure even browning.
- Use high heat for crisp exteriors and tender interiors.
- Toss gently when coating in sauce to maintain eggplant texture.
- Store leftovers up to 3 days and reheat gently on the stove.
- Air-fryer option: Cook at 400°F (200°C) for 10–12 minutes for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Side Dish, Vegetarian
- Method: Stir-Fried
- Cuisine: Asian, Chinese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg