Why make this recipe
Sticky Garlic Eggplant is a delightful dish that highlights the rich flavor of eggplant complemented by a sweet and savory garlic sauce. This recipe is versatile and can be served as a main course or a side dish. The combination of textures and flavors makes it appealing to everyone, whether you’re a veggie lover or not. Plus, it’s easy to prepare and takes less than an hour from start to finish. It’s an excellent option for a busy weeknight or a weekend gathering!
How to make Sticky Garlic Eggplant
Ingredients
- 2 medium eggplants, diced into bite-sized pieces
- 1 small onion, thinly sliced
- 1 bell pepper (optional), sliced
- 2 cups cabbage (optional, for eggplant cabbage recipe)
- 2 tablespoons chopped green onions (for garnish)
- 4 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 2 tablespoons honey or maple syrup
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon sesame oil
- Optional: red chili flakes, sesame seeds, fresh cilantro
Directions
- Preheat your oven to 400°F (200°C).
- Dice the eggplant and toss it with olive oil, salt, and pepper in a large bowl.
- Spread the eggplant on a baking sheet and roast in the oven for 20–25 minutes, flipping halfway, until golden and tender.
- While the eggplant is roasting, heat sesame oil in a small saucepan over medium heat.
- Add the minced garlic and grated ginger to the oil, sauté for about 1 minute until fragrant.
- Stir in the soy sauce, rice vinegar, and honey.
- Whisk in the cornstarch slurry and cook the mixture until it thickens and becomes glossy.
- Once the eggplant is done roasting, place it in a bowl. Pour the sauce over the eggplant and toss gently to coat.
- Top with chopped green onions, sesame seeds, or fresh cilantro before serving. Enjoy it hot over rice or noodles!
How to serve Sticky Garlic Eggplant
Sticky Garlic Eggplant is best served hot. You can enjoy it over a bed of steamed rice or toss it with noodles for a quick meal. It can also be accompanied by other stir-fried vegetables or proteins for a heartier dish. Feel free to sprinkle some extra sesame seeds or red chili flakes on top for added flavor and crunch.
How to store Sticky Garlic Eggplant
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days. To reheat, simply microwave or sauté in a pan until heated through.
Tips to make Sticky Garlic Eggplant
- Ensure that you choose firm and shiny eggplants for the best taste and texture.
- For a crunchier texture, you can salt the diced eggplants and let them sit for about 15 minutes. This will help remove excess moisture.
- Experiment with adding different vegetables, like zucchini or carrots, for extra color and nutrition.
Variation
You can make a version of this dish using other vegetables like zucchini or bell peppers. Just adjust the cooking time accordingly to make sure everything is tender but not overcooked.
FAQs
1. Can I use a different type of vinegar?
Yes, you can use apple cider vinegar or any mild vinegar you have on hand.
2. Is this recipe vegan?
Yes, Sticky Garlic Eggplant is vegan-friendly as it uses plant-based ingredients.
3. Can I make this recipe spicy?
Absolutely! You can add red chili flakes to the sauce or garnish the dish with sliced fresh chilies for heat.
4. How do I know when the eggplant is cooked?
The eggplant should be soft and golden brown when it’s done roasting. It should easily break apart when pierced with a fork.
Sticky Garlic Eggplant
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A delicious, savory dish featuring roasted eggplant coated in a sweet garlic sauce, perfect as a main course or side dish.
Ingredients
- 2 medium eggplants, diced into bite-sized pieces
- 1 small onion, thinly sliced
- 1 bell pepper (optional), sliced
- 2 cups cabbage (optional)
- 2 tablespoons chopped green onions (for garnish)
- 4 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 2 tablespoons honey or maple syrup
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon sesame oil
- Optional: red chili flakes, sesame seeds, fresh cilantro
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the diced eggplant with olive oil, salt, and pepper.
- Spread the eggplant on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
- While the eggplant is roasting, heat sesame oil in a small saucepan over medium heat.
- Add the minced garlic and grated ginger, sauté for about 1 minute until fragrant.
- Stir in the soy sauce, rice vinegar, and honey.
- Whisk in the cornstarch slurry and cook until the mixture thickens and becomes glossy.
- Once the eggplant is done roasting, place it in a bowl and pour the sauce over it. Toss gently to coat.
- Top with chopped green onions, sesame seeds, or fresh cilantro before serving. Enjoy it hot over rice or noodles!
Notes
For crispy eggplant, salt diced eggplants and let sit for 15 minutes before cooking. This will help remove excess moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian