Description
Sticky Garlic Eggplant is a flavorful and vibrant vegan dish featuring tender eggplant cubes coated in a sticky, savory garlic sauce. This Asian-inspired recipe combines sautéed eggplant with a fragrant mix of soy sauce, hoisin, garlic, and a hint of sweetness from maple syrup, making it a perfect main or side dish that is both gluten-free and vegan.
Ingredients
Scale
Eggplant
- 2 medium eggplants, cut into 1-inch cubes
- 2 tablespoons vegetable oil
Sauce
- 6 cloves garlic, minced
- 1/4 cup soy sauce (use tamari for gluten-free)
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or brown sugar
- 1/2 teaspoon chili flakes (optional for heat)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 1 teaspoon sesame oil
Garnish
- 1/4 cup green onions, chopped (for garnish)
- 1 tablespoon toasted sesame seeds (optional, for garnish)
Serving
- Cooked rice, for serving (optional)
Instructions
- Cook the Eggplant: Heat vegetable oil in a large skillet or wok over medium heat. Add the cubed eggplant and sauté for about 8-10 minutes, stirring occasionally, until the eggplant becomes golden brown and tender. Remove the eggplant from the skillet and set it aside.
- Sauté Garlic: In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
- Prepare Sauce: Add the soy sauce, hoisin sauce, rice vinegar, maple syrup (or brown sugar), and chili flakes (if using) to the skillet. Stir to combine and bring the sauce to a simmer.
- Thicken the Sauce: Stir in the cornstarch-water slurry and let the sauce simmer for another 2-3 minutes until it thickens into a sticky consistency.
- Combine Eggplant and Sauce: Return the cooked eggplant to the skillet and toss it gently in the sticky sauce until fully coated.
- Finish with Sesame Oil: Drizzle with sesame oil and give it one last toss to combine all the flavors.
- Garnish: Garnish with chopped green onions and toasted sesame seeds (if using).
- Serve: Serve the sticky garlic eggplant over steamed rice or enjoy it on its own as a flavorful side dish.
Notes
- For extra flavor, you can add a little bit of ginger or a splash of sesame oil to the sauce.
- If you prefer a crispier texture, you can roast the eggplant cubes in the oven at 400°F (200°C) for 20-25 minutes instead of sautéing them.
- Adjust the sweetness and saltiness of the sauce by tweaking the maple syrup or soy sauce amount to your preference.
