Description
This dish marries the rich umami notes of garlic and soy sauce with tender, juicy eggplant for an indulgent experience.
Ingredients
Scale
- 2 large eggplants, cut into 1-inch chunks
- 6 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce (or vegetarian alternative)
- 1 tbsp sugar or honey
- 1 tbsp rice vinegar
- 1 tsp cornstarch + 2 tsp water (slurry)
- 2–3 tbsp neutral oil
- Optional: chili flakes, sesame seeds, and green onions for garnish
Instructions
- Prepare the eggplant by salting the cubes and letting them rest for 15 minutes.
- Pat the eggplant dry with a paper towel.
- Heat the neutral oil in a large pan over medium heat and sear the eggplant until golden brown, about 7–10 minutes.
- Remove the eggplant and set aside.
- Sauté the minced garlic in the same pan until fragrant, about 1 minute.
- Add soy sauce, oyster sauce, sugar, and rice vinegar to the pan, and simmer for a minute.
- Mix cornstarch and water to make a slurry, then add to the sauce until thickened, about 1-2 minutes.
- Return the eggplant to the pan and toss to coat in the sauce, cooking for an additional 2–3 minutes.
- Garnish with sesame seeds and green onions, then serve hot.
Notes
For extra flavor, add a few drops of sesame oil before serving. You can also press the eggplant with a heavy skillet to draw out moisture quicker.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg