Name: Sticky Garlic Eggplant
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 2 medium eggplants, cut into bite-sized cubes; 3 tablespoons cornstarch; 2 tablespoons vegetable oil (or sesame oil for added flavor); 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1/3 cup low-sodium soy sauce; 2 tablespoons rice vinegar; 2 tablespoons maple syrup or honey; 1 tablespoon hoisin sauce (optional); 1 teaspoon chili flakes (optional); 1/4 cup water; 1 teaspoon cornstarch (for slurry); 2 green onions, thinly sliced; Toasted sesame seeds, for garnish

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Sticky Garlic Eggplant is a bold and flavorful plant-based dish that brings together tender, pan-fried eggplant cubes with a rich, sticky-sweet garlic sauce. I love how quickly it comes together—just 30 minutes from start to finish—and how it satisfies my cravings for something savory, a little sweet, and irresistibly umami. Whether served as a main dish over rice or noodles, or as a hearty side, this easy stir-fry is packed with flavor and texture.

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 bite-sized cubes

3 tablespoons cornstarch

2 tablespoons vegetable oil (or sesame oil for added flavor)

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

⅓ cup low-sodium soy sauce

2 tablespoons rice vinegar

2 tablespoons maple syrup or honey

1 tablespoon hoisin sauce (optional for richness)

1 teaspoon chili flakes (optional, for heat)

¼ cup water

1 teaspoon cornstarch (for slurry)

2 green onions, thinly sliced

Toasted sesame seeds, for garnish

Directions

I start by tossing the eggplant cubes in cornstarch to give them that crispy edge when cooked.

Then, I heat oil in a nonstick skillet or wok over medium-high heat and pan-fry the eggplant until golden and tender—about 3–4 minutes per side. I work in batches so everything cooks evenly.

Once done, I set the eggplant aside and use the same pan to sauté garlic and ginger until fragrant.

In a bowl, I whisk together soy sauce, vinegar, maple syrup, hoisin, chili flakes, and water, then pour it into the pan.

I make a quick slurry by mixing cornstarch with a little water and add it to the sauce, stirring until thickened—usually about 2–3 minutes.

I return the eggplant to the skillet and toss everything together until the pieces are fully coated in the glossy sauce.

After a quick simmer, I take it off the heat and garnish with green onions and sesame seeds.

I serve it hot, usually over jasmine rice or with noodles for a complete meal.

Servings and timing

This recipe makes 4 servings and takes just 30 minutes total—10 minutes of prep time and 20 minutes to cook. Each serving contains approximately 210 kcal, making it a light yet satisfying option for lunch or dinner.

Variations

Gluten-Free: I swap out the soy sauce for tamari or coconut aminos.

Extra Veggies: Sometimes I toss in bell peppers or zucchini during the stir-fry step for more color and crunch.

Protein Boost: I add crispy tofu or edamame to turn it into a more filling main.

Low-Sugar Version: I reduce the maple syrup slightly or substitute it with a sugar-free syrup alternative.

Different Oils: I love using sesame oil for a toasted flavor, but neutral oils like avocado or canola work well too.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I use a skillet over medium heat to keep the texture crisp, adding a splash of water if the sauce has thickened too much. The microwave works too, though the eggplant gets a bit softer.

FAQs

What type of eggplant works best for this recipe?

I usually go with globe eggplants because they’re easy to find and hold up well during cooking. Japanese eggplants are also great—they're tender and less bitter.

Can I bake the eggplant instead of frying it?

Yes, I can bake the eggplant at 400°F (200°C) for 20–25 minutes, flipping halfway through. It won't be quite as crispy, but it still turns out great.

Is this recipe vegan?

Yes, if I use maple syrup instead of honey and skip any non-vegan hoisin sauce, this dish stays fully vegan.

Can I freeze Sticky Garlic Eggplant?

I don’t recommend freezing it, as eggplant tends to become mushy after thawing. This dish is best enjoyed fresh or stored short-term in the fridge.

How spicy is it?

The spice level is up to me. I add chili flakes if I want heat, but I often leave them out when I’m cooking for a milder crowd.

Conclusion

Sticky Garlic Eggplant is one of those easy weeknight dishes I can count on when I want something comforting, flavorful, and meat-free. The eggplant turns beautifully tender inside and slightly crisp on the outside, soaking up the savory garlic sauce like a sponge. With just a few pantry ingredients and a skillet, I get a dish that tastes like I ordered it from my favorite Asian takeout spot—only better, because I made it myself.

📖 Recipe:

Sticky Garlic Eggplant

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegan

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Description

Sticky Garlic Eggplant is a bold, flavorful, and quick plant-based stir-fry featuring pan-fried eggplant in a sticky-sweet garlic sauce. It’s savory, slightly sweet, and perfect over rice or noodles.

Instructions

Toss eggplant cubes in 3 tablespoons of cornstarch to coat evenly.
Heat oil in a nonstick skillet or wok over medium-high heat. Pan-fry eggplant in batches until golden and tender, about 3–4 minutes per side. Set aside.
In the same pan, sauté garlic and ginger until fragrant, about 1 minute.
In a bowl, whisk together soy sauce, rice vinegar, maple syrup or honey, hoisin sauce (if using), chili flakes (if using), and ¼ cup water. Add to the pan.
Make a slurry by mixing 1 teaspoon cornstarch with a little water. Add it to the sauce and stir until thickened, about 2–3 minutes.
Return cooked eggplant to the skillet and toss to coat in the sauce.
Simmer briefly, then remove from heat. Garnish with green onions and toasted sesame seeds.
Serve hot over jasmine rice or noodles.