Name: Irresistible Sticky Garlic Eggplant
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 2 medium eggplants, cut into 1-inch cubes; 2 tablespoons cornstarch; 2 tablespoons vegetable oil; 4 cloves garlic, minced; 1 teaspoon grated fresh ginger; 1/4 cup low-sodium soy sauce; 2 tablespoons maple syrup or honey; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1/4 teaspoon red pepper flakes (optional); 2 green onions, chopped; 1 teaspoon toasted sesame seeds (for garnish); Cooked rice or noodles, for serving

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Tender cubes of eggplant stir-fried until golden and coated in a rich, sticky garlic sauce—this Irresistible Sticky Garlic Eggplant dish is savory, slightly sweet, and impossible to resist. I love serving it over rice or noodles for a flavorful, satisfying meal that comes together quickly and packs a punch in every bite. Whether I make it as a main course or a bold side dish, it always disappears fast.

Irresistible Sticky Garlic Eggplant

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 medium eggplants, cut into 1-inch cubes

2 tablespoons cornstarch

2 tablespoons vegetable oil

4 cloves garlic, minced

1 teaspoon grated fresh ginger

¼ cup low-sodium soy sauce

2 tablespoons maple syrup or honey

1 tablespoon rice vinegar

1 teaspoon sesame oil

¼ teaspoon red pepper flakes (optional)

2 green onions, chopped

1 teaspoon toasted sesame seeds (for garnish)

Cooked rice or noodles, for serving

Directions

I start by patting the eggplant cubes dry and tossing them in cornstarch for a light coating that helps them crisp up. Then I heat the oil in a large non-stick skillet or wok over medium-high heat and sauté the eggplant in a single layer for about 6–8 minutes, flipping occasionally until they’re golden and tender. I cook in batches to avoid overcrowding.

Once the eggplant is done, I reduce the heat and sauté garlic and ginger in the same pan until fragrant. Then I stir in soy sauce, maple syrup (or honey), rice vinegar, sesame oil, and red pepper flakes. I bring it all to a simmer before returning the eggplant to the skillet and tossing everything together. I let it cook another 2–3 minutes until the sauce thickens and sticks beautifully to the eggplant.

To finish, I garnish with green onions and sesame seeds and serve it warm over a bed of rice or noodles.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Calories: 210 kcal per serving

Variations

Sometimes I swap the eggplant for zucchini or mushrooms when I want a twist. If I’m craving more heat, I add extra red pepper flakes or a splash of chili garlic sauce. For a protein boost, I toss in crispy tofu or tempeh. It’s also easy to make this gluten-free by using tamari instead of soy sauce.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat or microwave it for a minute or two, adding a splash of water if needed to loosen the sauce. The eggplant holds its texture well even after sitting.

FAQs

How do I keep the eggplant from getting soggy?

I make sure to pat the eggplant dry and coat it lightly with cornstarch. Cooking it in a single layer helps it brown instead of steam.

Can I bake the eggplant instead of frying?

Yes, I sometimes roast the eggplant at 425°F (220°C) for about 20 minutes, flipping halfway. It won’t be quite as crisp but still delicious.

Is this dish spicy?

Only slightly, depending on how much red pepper flakes I add. I often skip them for a milder version or double them for more kick.

What type of eggplant works best?

I use globe eggplants because they’re widely available, but Japanese or Chinese eggplants are great too—they’re slightly sweeter and have fewer seeds.

Can I freeze this dish?

I don’t recommend freezing it, as eggplant tends to get mushy after thawing. It’s best enjoyed fresh or refrigerated for a few days.

Conclusion

This sticky garlic eggplant recipe is one of my go-to meals for when I want something bold, comforting, and easy to pull together. With minimal ingredients and maximum flavor, it hits all the right notes for a satisfying dinner—whether I’m feeding a crowd or just myself.

Recipe:

Irresistible Sticky Garlic Eggplant

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Vegan

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Description

Tender eggplant cubes stir-fried and coated in a rich, sticky garlic sauce. A quick, flavorful vegan dish perfect over rice or noodles.

Instructions

Pat eggplant cubes dry and toss with cornstarch to lightly coat.
Heat vegetable oil in a large non-stick skillet or wok over medium-high heat.
Sauté the eggplant in a single layer for 6–8 minutes, flipping occasionally until golden and tender. Cook in batches to avoid overcrowding.
Reduce heat and add garlic and ginger to the same pan; sauté until fragrant.
Add soy sauce, maple syrup (or honey), rice vinegar, sesame oil, and red pepper flakes. Bring to a simmer.
Return the cooked eggplant to the pan and toss to coat in the sauce.
Cook for 2–3 minutes until the sauce thickens and clings to the eggplant.
Garnish with green onions and sesame seeds, and serve over rice or noodles.