This Sticky Garlic Eggplant dish is packed with sweet and savory flavors that will keep you coming back for more! The eggplant becomes wonderfully tender and is coated in a sticky garlic sauce that is simply irresistible.
Trust me, the smell of this cooking will make your mouth water! I love serving it over rice or noodles—it makes the perfect hearty meal. Don’t forget to keep some for leftovers (if there’s any left)! 😂
Key Ingredients & Substitutions
Eggplants: I recommend using medium-sized eggplants, which have a tender texture when cooked. If you can’t find these, you could use Japanese or Chinese eggplants—they are sweeter and cook perfectly too!
Garlic: Fresh garlic is a must for this recipe to get that rich flavor. You can use garlic powder in a pinch, but I believe fresh garlic gives the best taste. Try using 1/2 teaspoon of garlic powder for each clove if you go that route.
Chili Peppers: Adjust the amount of red chili peppers based on your heat preference. For milder flavor, you can skip the chili altogether or use bell peppers instead.
Sauces: Soy sauce adds saltiness and depth. For gluten-free, use tamari. Oyster sauce adds richness, but you could replace it with mushroom sauce for a vegan option. Hoisin provides sweetness, which could be substituted with a bit more brown sugar or honey.
Brown Sugar/Honey: Both add sweetness to balance the salty sauces. If you’re looking for a substitute, maple syrup can work, too!
How Do I Get the Eggplant to Be Soft and Delicious?
Getting that perfect texture is key to a great sticky garlic eggplant dish. First, ensure your eggplant pieces are dry before frying; this helps them crisp up. Here’s how to do it right:
- Cut the eggplant into bite-sized chunks and soak them in salt water for about 15 minutes to reduce bitterness. Rinse and dry thoroughly.
- Fry the eggplant in batches in hot oil until golden brown and tender. Don’t overcrowd the pan, as this can lead to steaming instead of frying.
- Pay attention to the cooking time; usually, 5-7 minutes works well. You want them soft without being mushy.
With these steps, your eggplant will turn out super soft and ready to soak up all that delicious stickiness! Enjoy! 🍆✨
Sticky Garlic Eggplant
Ingredients You’ll Need:
- 2 medium eggplants, cut into bite-sized chunks
- 3 tablespoons vegetable oil (for frying)
- 6 cloves garlic, finely minced
- 1-2 red chili peppers, thinly sliced (adjust to taste)
- 3 tablespoons soy sauce (use a dark soy sauce for color)
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar or honey
- 1/2 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 green onions, thinly sliced for garnish
- Optional: toasted sesame seeds for garnish
How Much Time Will You Need?
This recipe should take about 20-25 minutes in total. You’ll want to allow time for preparation (about 10 minutes) and cooking (about 10-15 minutes). It’s a quick and satisfying dish that’s perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Eggplant:
Start by washing your eggplants and cutting them into bite-sized chunks for easy eating. Once cut, pat them dry with a paper towel to remove any excess moisture. This will help them crisp up nicely when frying!
2. Fry the Eggplant:
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the eggplant pieces in a single layer—you may need to do this in batches so they fry properly. Cook them for about 5-7 minutes, or until they turn golden brown and become tender. Once done, remove them from the pan and set aside!
3. Sauté Garlic and Chili:
Lower the heat to medium and add a touch more oil if your skillet looks too dry. Add the minced garlic and sliced chili peppers to the pan, cooking them for about 1-2 minutes. Be careful not to let the garlic burn; you want it fragrant and lightly golden!
4. Create the Sauce:
Into the skillet, stir in the soy sauce, oyster sauce, hoisin sauce, rice vinegar, and brown sugar or honey. Mix everything together so the flavors meld beautifully.
5. Combine Eggplant and Sauce:
Now, add the fried eggplant back into the skillet and gently toss it with the sauce. You want each piece to be coated in that delicious sticky goodness!
6. Thicken the Sauce:
Pour the cornstarch slurry into the pan and stir gently. Cook for another 1-2 minutes until the sauce thickens and becomes glossy and sticky. This step makes the dish irresistibly tasty!
7. Serve and Garnish:
Once your eggplant is ready, remove it from heat and transfer to serving bowls. Top with sliced green onions and toasted sesame seeds if you like a bit of crunch.
8. Enjoy!
Serve your Sticky Garlic Eggplant hot over steamed rice or noodles. Enjoy this rich and flavorful dish that’s sure to impress yourself and anyone you share it with!
Bon appétit! 🍆✨
Can I Use Different Types of Eggplant?
Absolutely! While medium eggplants are great, you can also use Japanese or Chinese eggplants as they tend to be sweeter and have a tender texture. Just ensure they are cut into similar bite-sized pieces for even cooking.
What Can I Substitute for Oyster Sauce?
If you’re avoiding oyster sauce, you can use mushroom sauce for a vegan option or simply add a bit more soy sauce and a teaspoon of sugar to maintain that sweet and savory profile.
Can I Make This Dish Spicier?
Definitely! Feel free to add more red chili peppers or even a sprinkle of crushed red pepper flakes for extra heat. You can also add a dash of hot sauce during cooking to enhance the spiciness.
How Do I Store Leftovers?
Store any leftover Sticky Garlic Eggplant in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in the skillet or microwave until heated through. You might want to add a splash of water or some broth to revive the sauce!