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

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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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.

Use tamari instead of soy sauce to make it gluten-free.

Add chili garlic sauce for extra heat.

Swap eggplant with zucchini or mushrooms for variation.

Store leftovers in the fridge for up to 3 days.

Reheat with a splash of water to loosen the sauce.