Why Make This Recipe
Sticky Garlic Eggplant is a delicious and healthy dish that brings out the best in eggplants. The combination of garlic, soy sauce, and a touch of sweetness makes it flavorful and satisfying. It’s perfect for those who want to enjoy a plant-based meal. Plus, it’s simple to prepare and can be served as a main dish or side.
How to Make Sticky Garlic Eggplant
Ingredients:
- 2 medium eggplants, diced into bite-sized pieces
- 1 small onion, thinly sliced
- 1 bell pepper (optional), sliced
- 2 cups cabbage (optional, for eggplant cabbage recipe)
- 2 tablespoons chopped green onions (for garnish)
- 4 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 2 tablespoons honey or maple syrup
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon sesame oil
- Optional: red chili flakes, sesame seeds, fresh cilantro
Directions:
- Preheat the oven to 400°F (200°C).
- Dice the eggplant, then toss it with olive oil, salt, and pepper.
- Spread the eggplant on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
- In a small saucepan, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
- Stir in the soy sauce, vinegar, and honey. Mix well.
- Whisk in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
- Place the roasted eggplant in a bowl and pour the sauce over it. Toss gently to coat.
- Top with chopped green onions, sesame seeds, or fresh cilantro.
- Serve hot over rice or noodles.
How to Serve Sticky Garlic Eggplant
Sticky Garlic Eggplant makes a great main dish when served over steamed rice or noodles. It can also be enjoyed as a side dish alongside grilled meats or tofu. For a complete meal, pair it with a light salad or some stir-fried vegetables.
How to Store Sticky Garlic Eggplant
If you have leftovers, store them in an airtight container in the fridge. The dish will last for about 3–4 days. When you’re ready to eat, you can reheat it in the microwave or on the stovetop.
Tips to Make Sticky Garlic Eggplant
- Choose firm eggplants to avoid bitterness.
- If you prefer a slightly spicy kick, add red chili flakes to the sauce.
- For a richer flavor, let the roasted eggplant sit in the sauce for a few minutes before serving.
- You can add other vegetables like zucchini or carrots for more variety.
Variation
You can make a delicious Eggplant Cabbage Recipe by adding cabbage. Simply stir-fry the cabbage with the onion and bell pepper before adding the roasted eggplant and sauce. This adds more textures and flavors to the dish.
FAQs
1. Can I use other types of eggplants for this recipe?
Yes, you can use any type of eggplant, such as Japanese or Chinese eggplants, as they will also work well with the sticky garlic sauce.
2. Is there a vegan option for the sweetener?
Yes! You can easily use maple syrup instead of honey to make this recipe vegan.
3. What can I substitute for sesame oil?
If you don’t have sesame oil, you can use olive oil or another cooking oil, but keep in mind that it will change the flavor slightly.
Sticky Garlic Eggplant
A delicious and healthy dish that showcases the flavors of eggplant with garlic, soy sauce, and a touch of sweetness.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 medium eggplants, diced into bite-sized pieces
- 1 small onion, thinly sliced
- 1 bell pepper (optional), sliced
- 2 cups cabbage (optional, for eggplant cabbage recipe)
- 2 tablespoons chopped green onions (for garnish)
- 4 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 2 tablespoons honey or maple syrup
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon sesame oil
- Optional: red chili flakes, sesame seeds, fresh cilantro
Instructions
- Preheat the oven to 400°F (200°C).
- Dice the eggplant, then toss it with olive oil, salt, and pepper.
- Spread the eggplant on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and tender.
- In a small saucepan, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
- Stir in the soy sauce, vinegar, and honey. Mix well.
- Whisk in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
- Place the roasted eggplant in a bowl and pour the sauce over it. Toss gently to coat.
- Top with chopped green onions, sesame seeds, or fresh cilantro.
- Serve hot over rice or noodles.
Notes
Choose firm eggplants to avoid bitterness. Add red chili flakes for spice. Let roasted eggplant sit in sauce for richer flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Sticky Garlic Eggplant
A delicious and healthy dish that showcases the flavors of eggplant with garlic, soy sauce, and a touch of sweetness.
- Total Time: 45
- Yield: 4 servings 1x
Ingredients
- 2 medium eggplants, diced into bite-sized pieces
- 1 small onion, thinly sliced
- 1 bell pepper (optional), sliced
- 2 cups cabbage (optional, for eggplant cabbage recipe)
- 2 tablespoons chopped green onions (for garnish)
- 4 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 2 tablespoons honey or maple syrup
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon sesame oil
- Optional: red chili flakes, sesame seeds, fresh cilantro
Instructions
- Preheat the oven to 400°F (200°C).
- Dice the eggplant, then toss it with olive oil, salt, and pepper.
- Spread the eggplant on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
- In a small saucepan, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
- Stir in the soy sauce, vinegar, and honey. Mix well.
- Whisk in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
- Place the roasted eggplant in a bowl and pour the sauce over it. Toss gently to coat.
- Top with chopped green onions, sesame seeds, or fresh cilantro.
- Serve hot over rice or noodles.
Notes
Choose firm eggplants to avoid bitterness. If you prefer a slightly spicy kick, add red chili flakes to the sauce. For a richer flavor, let the roasted eggplant sit in the sauce for a few minutes before serving.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg