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Sticky Eggplant: 1 Amazing Glaze Recipe

Sticky Eggplant
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Sticky Eggplant is a glossy, saucy, and flavor-packed dish made with tender eggplant coated in a garlic soy glaze. Perfect as a vegetarian main or side, this quick recipe balances sweet, savory, and tangy notes, making it one of the best cooked eggplant recipes for weeknights or gatherings.

Ingredients

Scale
  • 1 lb (450 g) Chinese or Japanese eggplants
  • 2 tablespoons vegetable oil (divided)
  • 1 tablespoon minced garlic
  • 1 teaspoon grated ginger
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rice vinegar
  • 1 ½ tablespoons sugar (adjust to taste)
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • 2 tablespoons water (for sauce consistency)
  • 1 green onion, finely chopped
  • Optional: cabbage, bell peppers, or zucchini for extra crunch

Instructions

  1. Wash and trim eggplants. Cut into cubes or batons for even cooking.
  2. Heat 1 tablespoon oil in a wok or skillet over medium-high. Fry eggplant until golden and tender, then remove.
  3. Add remaining oil. Stir-fry garlic and ginger until fragrant.
  4. Stir in light soy sauce, dark soy sauce, rice vinegar, sugar, and water. Bring to a simmer.
  5. Slowly whisk in cornstarch slurry. Cook until sauce becomes glossy and sticky.
  6. Return eggplant to wok. Toss until fully coated in sauce.
  7. Garnish with green onion and serve warm with rice or noodles.

Notes

  • Use Chinese or Japanese eggplants for best texture and flavor.
  • Salt eggplant lightly before cooking to reduce excess moisture.
  • Cook at high heat for quick searing and tender inside.
  • Bake instead of frying for a lighter roasted eggplant version.
  • Adjust sweetness by reducing or increasing sugar to taste.
  • Best served fresh; refrigerate leftovers up to 3 days and reheat with a splash of water.

Nutrition

Find it online: https://bakerslider.com/sticky-eggplant-recipe/

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