Sticky Garlic Eggplant: A Quick Vegan Flavor Bomb

Discover Sticky Garlic Eggplant, a simple and quick vegan dish bursting with flavor that will elevate your weeknight dinners.

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Prep Time 20

Cook Time 10

Resting Time 20

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggplant

4 cups Eggplant cut into bite-sized pieces
1 teaspoon Salt for drawing out moisture

For the Sauce

1/4 cup Soy Sauce or tamari for gluten-free
2 tablespoons Honey or maple syrup for a vegan alternative
3 cloves Garlic minced
2 tablespoons Rice Vinegar or apple cider vinegar

For Cooking

1/4 cup Oil neutral oil like vegetable or canola
2 tablespoons Sesame Seeds optional garnish

Equipment

Skillet
Colander
Medium bowl
tongs

Method

Step-by-Step Instructions

Slice the eggplant into uniform bite-sized pieces, approximately 1-inch thick.
Sprinkle the sliced eggplant with salt and let it rest in a colander for about 20 minutes.
Rinse the salted eggplant under cold water and pat dry with paper towels.
In a medium bowl, whisk together soy sauce, honey, minced garlic, and rice vinegar until well-combined.
Heat oil in a large skillet over medium-high heat and fry the eggplant for 5–7 minutes until golden brown.
Reduce heat to low and pour the sauce over the fried eggplant slices, gently tossing to coat.
Transfer the Sticky Garlic Eggplant to a serving plate and sprinkle with sesame seeds.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 27gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 8mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Thaw overnight before reheating.

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