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Sticky Garlic Eggplant Recipe

Mouthwatering Sticky Garlic Eggplant Recipe You’ll Love

This Sticky Garlic Eggplant Recipe is a delightful blend of savory and sweet flavors, perfect for quick, vegan-friendly dinners.
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Prep Time 20 minutes
Cook Time 15 minutes
Salting Time 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 medium Eggplant cut into bite-sized pieces
  • 1 teaspoon Salt for moisture extraction
For the Sauce
  • 4 tablespoons Soy Sauce gluten-free if needed
  • 2 tablespoons Honey or Maple Syrup maple syrup for vegan option
  • 4 cloves Minced Garlic freshly minced
  • 2 tablespoons Rice Vinegar for tanginess
For Frying
  • 1 cup Oil (for frying) use neutral oils
For Garnish
  • 2 tablespoons Toasted Sesame Seeds for garnish

Equipment

  • skillet
  • mixing bowl
  • slotted spoon
  • Measuring cups
  • knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Slice the eggplant into bite-sized pieces and set aside.
  2. Sprinkle salt over the eggplant pieces and mix well. Let sit for 20 minutes.
  3. Rinse the salted eggplant under cold water and pat dry.
  4. In a mixing bowl, combine soy sauce, honey or maple syrup, minced garlic, and rice vinegar. Whisk until blended.
  5. Heat oil in a skillet over medium-high heat. Fry eggplant pieces in batches for 4-5 minutes until golden brown.
  6. Lower heat, pour sauce over fried eggplants, and toss to coat. Cook for an additional 2-3 minutes.
  7. Transfer to serving plates, garnish with toasted sesame seeds, and serve warm.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 300IUVitamin C: 7mgCalcium: 50mgIron: 1.5mg

Notes

Ensure to dry the eggplants thoroughly before frying to maintain a crispy texture. Monitor heat while frying to avoid burning, and adjust the sweetness of the sauce to taste.

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