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.

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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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 1/4 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.

Notes

Use sesame oil for deeper flavor or a neutral oil like avocado oil.

Adjust spice level by adding or omitting chili flakes.

Can be made gluten-free with tamari or coconut aminos.

Great with added tofu, edamame, or other vegetables like bell peppers.

Store leftovers in the fridge for up to 3 days.

Reheat in a skillet with a splash of water to refresh sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stir-Fry
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 8g
Sodium: 620mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 6g
Protein: 3g
Cholesterol: 0mg