Sticky Garlic Eggplant Recipe
This Sticky Garlic Eggplant Recipe features tender, caramelised eggplant coated in a glossy, garlicky, sweet-and-savoury sauce. It’s a quick, flavourful, and restaurant-style vegetarian dish perfect for busy weeknights or as a crowd-pleasing side.
Ingredients
For the Eggplant
- 3 medium eggplants or 4–5 Japanese eggplants
- 3 tablespoons neutral oil vegetable, canola, or grapeseed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sticky Garlic Sauce
- 3 tablespoons soy sauce low sodium recommended
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon brown sugar optional, for deeper sweetness
- 4 large garlic cloves finely minced
- 1 tablespoon fresh ginger grated (optional)
- 1 tablespoon toasted sesame oil
- 1/2 cup water or vegetable broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For Garnish (Optional)
- Sliced green onions
- Toasted sesame seeds
- Fresh cilantro or Thai basil
- Red chili slices or red pepper flakes
Instructions
Prepare the Eggplant
- Wash and slice the eggplants into 1/2–3/4 inch thick rounds or long strips. Toss with oil, salt, and black pepper until evenly coated.
Cook the Eggplant
- Heat a large skillet over medium-high heat. Add a small amount of oil and cook the eggplant in batches, laying pieces in a single layer. Sear for 3–4 minutes per side until golden brown and tender. Remove and set aside.
Make the Sticky Garlic Sauce
- In a small bowl, whisk together soy sauce, rice vinegar, honey, brown sugar (if using), garlic, ginger, sesame oil, and water or broth.
Thicken the Sauce
- Lower heat to medium. Pour the sauce into the skillet and bring to a gentle simmer. Stir in the cornstarch slurry and cook for 30–60 seconds until the sauce thickens and becomes glossy.
Combine & Glaze
- Return the cooked eggplant to the skillet. Gently toss until all pieces are evenly coated with the sticky garlic sauce. Cook for another 1–2 minutes until the sauce clings well.
Finish & Serve
- Remove from heat. Garnish with green onions, sesame seeds, herbs, and chili if desired. Serve hot over rice or noodles.
Notes
- Cooking Tip: Avoid overcrowding the pan to ensure proper browning and prevent soggy eggplant.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop with a splash of water to loosen the sauce.
- Variations: Make it spicy by adding chili garlic sauce or gochujang.
- Add tofu or mushrooms for extra protein and texture.
- For a gluten-free version, use tamari instead of soy sauce.