Irresistible Sticky Garlic Eggplant Recipe to Savor Recipe
This irresistible sticky garlic eggplant recipe features tender, golden-brown eggplant pieces coated in a flavorful, sweet-savory garlic sauce. Perfect as a side dish or a vegetarian main, this easy-to-make dish combines minced garlic, soy sauce, honey, and rice vinegar to create a balanced, mouthwatering glaze. Garnished with toasted sesame seeds, it’s a delightful way to enjoy eggplant with bold Asian-inspired flavors.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Frying and sautéing
- Cuisine: Asian-inspired
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 2 medium eggplants (about 500g)
Sauce
- 4 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
For Frying and Garnish
- 2 tbsp vegetable oil (for frying)
- Toasted sesame seeds (for serving)
Instructions
- Prepare the Eggplants: Slice the eggplants into bite-sized pieces and sprinkle with salt. Let them sit for 20 minutes to draw out excess moisture, which will help achieve a better texture when cooked.
- Rinse and Dry: Rinse off the salt from the eggplant slices under cold water thoroughly. Then, pat them dry with paper towels to remove any excess water before frying.
- Make the Sauce: In a bowl, whisk together the low-sodium soy sauce, honey (or maple syrup), minced garlic, and rice vinegar until well combined and smooth.
- Fry the Eggplant: Heat vegetable oil in a skillet over medium-high heat. Fry the eggplant slices in batches, making sure not to overcrowd the pan, until they are golden brown on all sides. This should take about 4-5 minutes per batch.
- Coat with Sauce: Lower the heat to medium-low and pour the prepared sauce over the fried eggplants in the skillet. Toss gently to coat the pieces evenly and allow the sauce to thicken slightly and become sticky, about 2-3 minutes.
- Serve: Transfer the sticky garlic eggplant to a serving plate and garnish generously with toasted sesame seeds. Serve hot for optimal flavor and texture.
Notes
- Salting the eggplant helps remove bitterness and excess moisture, ensuring better frying results.
- Use low-sodium soy sauce to control the saltiness of the dish.
- Maple syrup can be substituted for honey to make the dish vegan.
- Be careful not to overcrowd the pan when frying to allow even browning.
- This dish is best served immediately but can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving (about 150g)
- Calories: 160 kcal
- Sugar: 8 g
- Sodium: 430 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: sticky garlic eggplant, garlic eggplant recipe, Asian eggplant dish, vegetarian eggplant, sticky sauce eggplant
