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Sticky Garlic Eggplant

Sticky Garlic Eggplant: Your New Favorite Weeknight Treat

Sticky Garlic Eggplant is a sweet and savory vegetarian delight perfect for weeknight dinners.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 1 large Eggplant Choose firm, glossy varieties for the best texture.
  • 1 teaspoon Salt Essential for drawing out moisture and bitterness.
For the Sauce
  • 1/4 cup Low-Sodium Soy Sauce Adds a rich umami flavor.
  • 2 tablespoons Honey or Maple Syrup Provides sweetness; can substitute with agave syrup for a vegan option.
  • 3 cloves Minced Garlic Fresh garlic elevates the flavor profile.
  • 2 tablespoons Rice Vinegar Adds a delightful acidity; can be swapped with apple cider vinegar.
For Cooking
  • 1/4 cup Vegetable Oil Use a neutral oil like canola or grapeseed for frying.
Optional Toppings
  • 2 tablespoons Toasted Sesame Seeds Add a lovely crunch and enhance the dish's visual appeal.

Equipment

  • large skillet
  • Medium Bowl
  • Colander
  • Paper Towels

Method
 

Step-by-Step Instructions for Sticky Garlic Eggplant
  1. Begin by slicing your firm, glossy eggplant into bite-sized pieces and sprinkle with salt. Let sit for about 20 minutes.
  2. In a medium bowl, whisk together soy sauce, honey (or maple syrup), minced garlic, and rice vinegar until well combined.
  3. Heat vegetable oil in a large skillet over medium-high heat. Add the salted eggplant in batches and fry until golden brown and tender, about 5-7 minutes.
  4. Once all eggplant is fried, reduce heat and pour sauce over eggplant. Toss gently to coat and simmer for 3-5 minutes.
  5. Serve hot, garnished with toasted sesame seeds.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 600mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 300IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 5 days; reheat gently on the stove.

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