This Sticky Garlic Eggplant is a tasty dish that’s both sweet and savory. The eggplants soak up all the delicious flavor from the garlic and sauce, making every bite yummy!
Honestly, it’s hard to stop munching on these! I love serving this with some rice to soak up the amazing sauce. You’ll want this on your dinner table again and again! 😊
Key Ingredients & Substitutions
Eggplants: For this recipe, medium-sized eggplants work best as they become tender yet hold their shape. If you can’t find eggplants, zucchini or mushrooms can serve as alternatives, though the flavor will differ.
Garlic: Fresh minced garlic gives an aromatic punch that’s hard to beat. If you’re short on fresh garlic, garlic powder can be used, but the flavor won’t be as robust.
Chilies: Red chilies add heat and color. You can swap these for milder peppers or even omit them for a non-spicy version, especially if you’re serving this to kids.
Oyster Sauce: This adds a unique umami flavor, but if you’re vegetarian or vegan, mushroom sauce is a great substitute for that savory kick.
Brown Sugar: This balances the salty soy and vinegar. Honey or maple syrup can be used as sweet alternatives to keep it sticky.
How Do You Make the Eggplant Perfectly Soft and Flavorful?
Keep in mind, eggplant can be a bit spongy, absorbing tons of oil and flavor. Here’s how to get it perfectly soft and delicious:
- First, cut your eggplants and sprinkle with a little salt. Let them sit for 15 minutes to remove any bitterness, then pat dry. This also helps them absorb the sauce better later!
- In a hot skillet, add enough oil and give the eggplants space. If they’re too crowded, they’ll steam instead of brown. Aim for a golden color.
- After cooking the eggplants, remove them from the pan before adding garlic and chilies. This prevents them from burning and keeps their flavor bright.
- When combining them back with the sauce, toss gently to coat without breaking them.
With these tips, you’re all set for a tasty Sticky Garlic Eggplant dish! Enjoy cooking! 😊
Sticky Garlic Eggplant Recipe
Ingredients You’ll Need:
For the Dish:
- 2 medium eggplants (about 1 pound), cut into large chunks
- 3 tablespoons vegetable oil (or any neutral cooking oil)
- 5 cloves garlic, minced
- 2 red chilies, thinly sliced (adjust to taste)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce (optional, for extra umami)
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar (or honey)
- 1 teaspoon sesame oil
- 2 green onions, sliced for garnish
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening sauce)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take you about 30 minutes to complete. You’ll need about 10 minutes for prep (washing, cutting eggplants, and chopping garlic), and then about 20 minutes for cooking. You’ll have a delicious dish ready to enjoy in no time!
Step-by-Step Instructions:
1. Prepare the Eggplant:
Start by washing the eggplants and cutting them into large bite-size chunks. If you’d like, sprinkle them with a little salt and let them sit for 15 minutes. This helps to remove any bitterness. After 15 minutes, pat them dry with a paper towel.
2. Cook the Eggplant:
In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the eggplant chunks and cook, stirring occasionally for about 8-10 minutes, until they turn golden brown and soften. Once done, remove the eggplant from the pan and set aside.
3. Sauté Garlic and Chilies:
In the same pan, add a splash more oil if needed. Add the minced garlic and sliced red chilies, sautéing for about 1 minute until fragrant. Be careful not to burn the garlic!
4. Make the Sauce:
In a small bowl, mix together the soy sauce, oyster sauce (if you’re using it), rice vinegar, brown sugar, and sesame oil. This will create a flavorful sticky sauce!
5. Combine Everything:
Next, return the cooked eggplant to the pan and pour the sauce mixture over them. Toss gently to coat all the eggplants evenly with the sauce. Let it cook together for a minute.
6. Thicken the Sauce (Optional):
If you prefer a thicker sauce, stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce becomes glossy and thickened.
7. Season and Garnish:
Taste your dish and adjust seasoning with salt and pepper as desired. Then, transfer the Sticky Garlic Eggplant to a serving bowl. Garnish with sliced green onions and extra chilies if you like a bit more spice!
8. Serve:
Enjoy your Sticky Garlic Eggplant hot with a side of steamed rice – the perfect way to soak up all that delicious sauce!
Bon appétit! Enjoy every flavorful bite of your garlicky eggplant! 😊
Can I Use Different Types of Eggplant?
Absolutely! While this recipe is best with medium eggplants, you can also use Japanese or Chinese eggplants, which are smaller and sweeter. Just adjust the cooking time as needed, since they’ll soften faster!
What Can I Substitute for Oyster Sauce?
If you want to skip oyster sauce or need a vegan option, mushroom sauce is a great substitute. Alternatively, you can mix soy sauce with a bit of sugar for a similar sweet-salty flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2-3 days. To reheat, simply warm it up in a skillet over low heat until heated through. You might want to add a splash of water to refresh the sauce!
Can I Make This Dish Spicy?
Definitely! If you like it spicy, keep the red chilies as is or even add more. You can also use chili flakes or sriracha to kick up the heat, adjusting it to your personal taste!