Description
A delicious eggplant stir-fry with garlic and a soy sauce-based glaze.
Ingredients
Scale
- 2 medium eggplants, chopped into bite-sized pieces
- 4 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 tsp cornstarch
- 2 green onions, sliced (for garnish)
- 3 tbsp vegetable oil (for cooking)
Instructions
- Salt the Eggplant: Place chopped eggplant in a colander, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- Make the Sauce: In a bowl, whisk together soy sauce, brown sugar, minced garlic, rice vinegar, sesame oil, and cornstarch until smooth.
- Cook the Eggplant: Heat vegetable oil in a large skillet over medium-high heat. Add the eggplant in batches to prevent overcrowding. Cook for about 5–7 minutes until golden brown and tender.
- Add the Sauce: Pour in the prepared sauce over cooked eggplant and stir gently until every piece is coated and sauce thickens (about 3–4 minutes).
- Finish with Green Onions: Just before serving, toss in sliced green onions for added flavor.
Notes
- This dish is great served with rice or noodles.
- Adjust the sugar and soy sauce based on your taste preference.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg