Description
A delicious and sticky garlic eggplant dish that is perfect for plant-based meals.
Ingredients
Scale
- 2 medium eggplants, cut into 1-inch cubes
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside.
- In another bowl, toss the eggplant cubes with cornstarch until evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat. Add the eggplant and sauté for about 5-7 minutes, or until golden brown and tender.
- Pour the sauce over the cooked eggplant and stir well to coat. Cook for an additional 2-3 minutes, allowing the sauce to thicken and become sticky.
- Remove from heat and garnish with sliced green onions and sesame seeds before serving.
Notes
- For extra flavor, add a teaspoon of chili flakes to the sauce for a spicy kick.
- Try substituting the eggplant with zucchini or bell peppers for a different vegetable option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sauté
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg