This recipe is my go-to because the combination of savory soy sauce, tangy rice vinegar, and sweet brown sugar creates a perfectly balanced flavor profile that makes my taste buds do a happy dance. Plus, the process of salting and stir-frying the eggplant ensures it’s melt-in-your-mouth tender, making it a ridiculously satisfying dish to whip up on a weeknight!
My Garlic Eggplant is a simple, incredibly tasty dish, and a perfect introduction to cooking with eggplant. The diced eggplant here is infused with a beautifully fragrant mixture of vegetable oil, minced garlic, and soy sauce.
Umami hits you at first taste, and the generous shower of toasted sesame seeds really takes the flavor over the top, not to mention gives it a wonderful texture. They also boost the dish’s nutritional value with the protein and healthy fats they provide.
Ingredients
Aubergine: The dietary fiber content is high and helps with digestion; low-calorie food.
Garlic possesses antioxidant properties, strengthens the immune system, and adds depth of flavor.
Soy sauce offers umami flavoring, has sodium in it, and makes things taste better.
Vinegar made from rice alters the pH of a dish with its mild, almost sweet, balance.
Brown Sugar: Contributes sweetness, not unlike the hints of molasses one might find in a fine rum or a premium tequila, and works well with savory elements of a dish to provide that elusive balance that engages and satisfies the palate.
Nutty aroma, rich in healthy fats, enhances flavor profile: sesame oil.
Ingredient Quantities
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- 1 large eggplant, diced into 1-inch cubes
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, sliced
- 1 tablespoon sesame seeds, toasted
- Salt to taste
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Instructions
1. Start by cutting the eggplant into 1-inch cubes. Over the cubes, sprinkle a pinch of salt and let them sit for about 15 minutes. This draws out extra moisture and cuts down on the bitterness.
2. Wash the salted eggplant cubes under cold water and dry them with a kitchen towel. This will ensure that all moisture has been eliminated from the cubes—something that is more crucial than you might think.
3. In a large skillet or wok, over medium-high heat, heat the vegetable oil. Add the eggplant cubes to the skillet in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the eggplant is tender and lightly browned.
4. Move the eggplant to one side of the skillet and add the minced garlic. Stir-fry the garlic for about 30 seconds until it is fragrant, taking care not to let it burn.
5. In a small bowl, mix together soy sauce, rice vinegar, brown sugar, and sesame oil. Whisk until sugar is completely dissolved.
6. Place the soy sauce mixture over the eggplant and garlic in the skillet. Stir well to coat the eggplant with the sauce evenly.
7. If utilizing, scatter the red pepper flakes across the dish for a dash of heat. Agitate once more to amalgamate all the flavors.
8. Keep on cooking the eggplant in the sauce for an additional 2 to 3 minutes, making sure the sauce thickens a bit and the eggplant is completely cooked and soft.
9. Take off the heat and move the garlic eggplant to a serving plate. Top it with green onion slices and sesame seeds that have been toasted.
10. As a side dish, serve hot, or if you wish, serve it as a main attraction, pairing it with rice or noodles, and making sure there is sufficient salt to taste.
Equipment Needed
1. Cutting board
2. Chef’s knife
3. Large bowl
4. Colander
5. Kitchen towel
6. Large skillet or wok
7. Measuring spoons
8. Small bowl
9. Whisk or fork for mixing
10. Serving plate
FAQ
- Can I use a different type of oil instead of vegetable oil?Of course, you can use canola or olive oil as substitutes if that is your preference.
- How do I keep the eggplant from getting too mushy?Ensure you prepare it at medium-high heat and keep the pan from getting too crowded if you want to maintain the right kind of bite.
- Is it necessary to peel the eggplant?It’s not the skin can’t be eaten and isn’t what gives the dish its texture; it’s that I know some people prefer a truly soft food experience. If that’s you, you can peel this vegetable before cooking it.
- Can I make this dish spicier?Of course! You can add more red pepper flakes or even some Sriracha sauce for extra heat.
- What can I serve this dish with?It goes well with noodles or rice that has been steamed, and it can also serve as a wonderful accompaniment to meats that have been grilled and then sliced.
- Can I prepare this dish in advance?Certainly, you can make it in advance and heat it up before serving, though it might taste best if it’s made and served fresh.
- What can I use instead of rice vinegar?Rice vinegar can be replaced with white wine vinegar or apple cider vinegar.
Substitutions and Variations
Substitute zucchini or mushrooms for eggplant to achieve a different texture and flavor profile.
Use olive oil or canola oil as substitutes.
Soy sauce: Gluten-free options include tamari and coconut aminos.
Rice vinegar can be exchanged for apple cider vinegar or white wine vinegar.
Brown sugar: Try substituting with honey or maple syrup for a wholly different kind of sweetness.
Pro Tips
1. Pre-Salting the Eggplant: Before cooking, sprinkle salt on the diced eggplant and let it sit for 15-20 minutes. This not only reduces bitterness but also prevents the eggplant from absorbing too much oil during cooking.
2. Perfect Sautéing: When cooking the eggplant in the skillet, avoid overcrowding. This ensures that the eggplant browns nicely instead of steaming. Cook in batches if necessary for even browning.
3. Garlic Timing: Add the garlic to the skillet slightly before the eggplant becomes fully tender. This infuses a deeper garlic flavor into the oil without burning it, as the eggplant will finish cooking with the garlic.
4. Balancing Flavors: If you prefer a more complex flavor profile, consider adding a splash of Worcestershire sauce or a teaspoon of hoisin sauce to the soy sauce mixture for an umami boost.
5. Toasted Sesame Seeds: Toast the sesame seeds in a dry skillet over low heat until golden brown and aromatic. This enhances their nutty flavor, adding a delicious depth to the finished dish.
Garlic Eggplant Recipe
My favorite Garlic Eggplant Recipe
Equipment Needed:
1. Cutting board
2. Chef’s knife
3. Large bowl
4. Colander
5. Kitchen towel
6. Large skillet or wok
7. Measuring spoons
8. Small bowl
9. Whisk or fork for mixing
10. Serving plate
Ingredients:
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- 1 large eggplant, diced into 1-inch cubes
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, sliced
- 1 tablespoon sesame seeds, toasted
- Salt to taste
“`
Instructions:
1. Start by cutting the eggplant into 1-inch cubes. Over the cubes, sprinkle a pinch of salt and let them sit for about 15 minutes. This draws out extra moisture and cuts down on the bitterness.
2. Wash the salted eggplant cubes under cold water and dry them with a kitchen towel. This will ensure that all moisture has been eliminated from the cubes—something that is more crucial than you might think.
3. In a large skillet or wok, over medium-high heat, heat the vegetable oil. Add the eggplant cubes to the skillet in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the eggplant is tender and lightly browned.
4. Move the eggplant to one side of the skillet and add the minced garlic. Stir-fry the garlic for about 30 seconds until it is fragrant, taking care not to let it burn.
5. In a small bowl, mix together soy sauce, rice vinegar, brown sugar, and sesame oil. Whisk until sugar is completely dissolved.
6. Place the soy sauce mixture over the eggplant and garlic in the skillet. Stir well to coat the eggplant with the sauce evenly.
7. If utilizing, scatter the red pepper flakes across the dish for a dash of heat. Agitate once more to amalgamate all the flavors.
8. Keep on cooking the eggplant in the sauce for an additional 2 to 3 minutes, making sure the sauce thickens a bit and the eggplant is completely cooked and soft.
9. Take off the heat and move the garlic eggplant to a serving plate. Top it with green onion slices and sesame seeds that have been toasted.
10. As a side dish, serve hot, or if you wish, serve it as a main attraction, pairing it with rice or noodles, and making sure there is sufficient salt to taste.
