Description
Crispy Eggplant Tossed in Garlic Soy Glaze is a delicious Chinese-style delight that brings together the unique texture of eggplant with a savory, flavorful sauce.
Ingredients
Scale
- 2 medium chinese eggplants or 1 large asian eggplant
- ½ cup cornstarch
- ½ tsp salt
- ½ tsp white pepper or black pepper if preferred
- 1 tsp garlic powder
- 2 tablespoons neutral oil canola or vegetable oil
- 1 tablespoon sesame oil
- 4 cloves garlic finely minced
- 1-inch piece of ginger grated
- 2 tablespoons soy sauce low sodium preferred
- 1 tablespoon dark soy sauce for richness and color
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar or honey
- 2 teaspoons cornstarch mixed with 2 tablespoons water slurry
- thinly sliced scallions
- toasted sesame seeds
- red chili flakes or sliced red chilies for heat
- fresh cilantro for brightness
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cut the eggplants into long strips or bite-sized pieces, then toss them in a bowl with cornstarch, salt, pepper, and garlic powder until well coated.
- Spread the coated eggplant on the prepared baking sheet, drizzle with neutral oil, and bake for 25-30 minutes, flipping halfway through, until crispy and golden.
- While the eggplant is baking, prepare the garlic soy glaze. In a small saucepan, heat sesame oil over medium heat, then add minced garlic and grated ginger, sautéing until fragrant.
- Stir in low sodium soy sauce, dark soy sauce, rice vinegar, and brown sugar or honey, and bring to a simmer.
- Mix cornstarch with water to create a slurry and add it to the sauce, stirring continuously until thickened.
- Once the eggplant is crispy, toss it in the garlic soy glaze until evenly coated.
- Serve hot, garnished with scallions, toasted sesame seeds, red chili flakes, and fresh cilantro as desired.
Notes
For best results, ensure the eggplant pieces are evenly coated in cornstarch and do not overcrowd the baking sheet to achieve maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Side Dish, Appetizer
- Method: Pan-Fried
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 9 g
- Sodium: 700 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 7 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Crispy Eggplant, Garlic Soy Glaze, Chinese Recipe, Eggplant Dish, Vegan Option, Asian Cuisine