Go Back
–+ servings
Sticky Garlic Eggplant

Sticky Garlic Eggplant: Your New Favorite Quick Vegan Recipe

Discover sticky garlic eggplant, a quick and delicious vegan dish perfect for any meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 medium Eggplants (Asian or Chinese) Choose long, slender varieties for the best texture and flavor;
For the Sauce
  • 4 cloves Garlic (minced) Brings robust flavor and wonderful aroma;
  • 2 tablespoons Soy Sauce Provides umami foundation;
  • 1 tablespoon Dark Soy Sauce (optional) Enhances color and richness;
  • 1 tablespoon Rice Vinegar Adds balancing acidity;
  • 1 tablespoon Brown Sugar Sweetens the sauce;
  • 1 teaspoon Cornstarch Essential for thickening the sauce;
  • 3 tablespoons Water Helps dissolve cornstarch;
  • 1/2 teaspoon Red Chili Flakes (optional) Gives heat;
For Cooking
  • 2 tablespoons Neutral Oil Vegetable or avocado oil;
For Garnishing
  • 2 stalks Green Onions (chopped) Adds freshness;
  • 1 teaspoon Sesame Seeds (optional) Offers a nutty crunch;

Equipment

  • large skillet or wok
  • small bowl

Method
 

Instructions
  1. Slice the eggplant into 1/4-inch thick diagonal slices.
  2. In a small bowl, whisk together the soy sauce, optional dark soy sauce, rice vinegar, brown sugar, cornstarch, water, and red chili flakes. Set aside.
  3. 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.
  4. Lower the heat and stir-fry the minced garlic for 30-60 seconds until fragrant.
  5. Return the eggplant to the pan and pour in the prepared sauce. Toss gently and let simmer for 2-3 minutes until sauce thickens.
  6. Turn off the heat and sprinkle with chopped green onions and sesame seeds.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 24gProtein: 5gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 6gSodium: 600mgPotassium: 350mgFiber: 6gSugar: 8gVitamin A: 200IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

For a lower-oil version, roast eggplant slices at 400°F for 20 minutes. Add extra soy sauce when serving for a saltier taste.

Tried this recipe?

Let us know how it was!