Sticky Garlic Eggplant
Sticky Garlic Eggplant is a delightful plant-based dish that features tender eggplant enveloped in a sticky, savory-sweet garlic sauce. This quick and easy recipe is perfect for weeknight dinners or impressing guests at your next gathering. With vibrant colors and mouthwatering flavors, this dish will have everyone coming back for seconds. Serve it as a side or main course with rice or noodles for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Plant-Based/Main
- Method: Sautéing
- Cuisine: Asian
Ingredients
Scale
- 1 medium eggplant (about 300g), cut into bite-sized pieces
- 4 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 2 green onions, chopped (for garnish)
- Salt (to taste)
- Water (as needed for sauce)
Instructions
- Prepare the Eggplant: Slice the eggplant and sprinkle with salt. Let sit in a colander for 30 minutes to draw out moisture and bitterness.
- Rinse and Dry: Rinse the salted eggplant under cold water and pat dry with paper towels.
- Sauté the Garlic: Heat a tablespoon of oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Cook the Eggplant: Add the eggplant to the skillet and stir-fry for about 5 minutes until slightly softened.
- Make It Sticky: In a bowl, mix soy sauce, brown sugar, cornstarch, sesame oil, and a splash of water. Pour over eggplants and stir to coat. Simmer for another 5 minutes until thickened.
- Serve: Transfer to plates and garnish with green onions.
Nutrition
- Serving Size: Approximately 150g
- Calories: 120
- Sugar: 8g
- Sodium: 500mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg