Ingredients
Scale
- 1 large eggplant, cut into 1-inch cubes
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Step 1: In a large bowl, toss the cubed eggplant with 1 tablespoon of vegetable oil.
- Step 2: Heat the remaining 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.
- Step 3: Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
- Step 4: In a small bowl, whisk together the soy sauce, rice vinegar, honey, cornstarch, and water.
- Step 5: Pour the sauce over the eggplant and garlic in the skillet. Bring to a simmer, stirring constantly, until the sauce thickens and coats the eggplant, about 2-3 minutes.
- Step 6: Serve the sticky garlic eggplant hot over rice or noodles.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days; the eggplant will continue to absorb sauce, so don't worry if it seems extra flavorful later.
- For best results when reheating, add a splash of water to the eggplant before microwaving or pan-frying to loosen the sauce and prevent sticking.
- This sticky eggplant is fantastic served over fluffy jasmine rice with a sprinkle of sesame seeds and chopped green onions for extra flavor and texture.
- To prevent soggy eggplant, ensure your pan is hot before adding the eggplant cubes, and don't overcrowd the pan; work in batches if needed for even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American