Description
Flavorful Vegan Sticky Garlic Eggplant is a delightful, umami-packed dish that will elevate any meal. Tender Chinese eggplant is caramelized to perfection and coated in a rich garlic soy sauce, creating a sticky and irresistible treat. Perfect for busy weeknights or impressing guests, this easy-to-make recipe can be served over rice or noodles, making it a versatile addition to your plant-based repertoire.
Ingredients
Scale
- 1 lb Chinese eggplant, sliced into bite-sized pieces
- 4 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 2 tbsp maple syrup
- 1 tbsp sesame oil
- 2 green onions, chopped
- 1 tsp red pepper flakes (adjust to taste)
Instructions
- Prepare the eggplant by washing and slicing it into uniform pieces.
- Heat sesame oil in a large skillet over medium heat. Sauté minced garlic until fragrant (about 30 seconds).
- Add sliced eggplant and a pinch of salt. Cook for 5-7 minutes until soft and golden brown.
- In a small bowl, whisk together soy sauce, maple syrup, and red pepper flakes. Pour over the sautéed eggplant and simmer for an additional 3-4 minutes.
- Stir in chopped green onions before serving hot over rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 150
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg