The aroma of garlic sizzling in hot oil brings an irresistible allure to the kitchen. Crispy Eggplant Tossed in Garlic Soy Glaze is a delightful dish that comes together in about 30 minutes. This recipe showcases how eggplant can transform into a crunchy, flavorful side that’s both delicious and impressive.
This recipe is perfect for anyone looking to elevate their vegetable game or add something unique to the dinner table. Whether for a casual weeknight meal or a dinner party side, this eggplant dish is sure to delight. You can prep the eggplant ahead of time and store it until you’re ready to cook.
Why You’ll Love This Recipe
- The eggplants achieve an irresistibly crispy texture.
- A rich garlic soy glaze perfectly coats each slice.
- It’s quick to make, taking just about 30 minutes.
- It caters to both vegetarian diets and meat lovers alike.
What You’ll Need
Gather these ingredients to prepare this delicious dish:
For the Eggplant
- 2 medium chinese eggplants or 1 large asian eggplant, sliced into ½-inch pieces
- ½ cup cornstarch
- ½ tsp salt
- ½ tsp white pepper, or black pepper if preferred
- 1 tsp garlic powder
For the Cooking
- 2 tablespoons neutral oil, such as canola or vegetable oil
- 1 tablespoon sesame oil
For the Garlic Soy Glaze
- 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, to create a slurry
For Serving
- Thinly sliced scallions
- Toasted sesame seeds
- Red chili flakes or sliced red chilies, for heat
- Fresh cilantro, for brightness
Use low-sodium soy sauce for a lighter flavor.
Substitutions & Swaps
- Chinese eggplants can be swapped with regular eggplants.
- Canola oil can be replaced with avocado oil.
- Brown sugar can be substituted with maple syrup.
- Fresh ginger can be replaced with ginger paste.
How to Make It
Follow these simple steps to create a flavorful dish.
Prep the Eggplant
Slice the eggplants into ½-inch pieces. Sprinkle the eggplant slices with salt and let them sit for about 10 minutes to draw out excess moisture. Pat dry with a paper towel.
Coat with Cornstarch
Toss the dried eggplant slices in cornstarch, garlic powder, and white or black pepper until evenly coated. This creates a crispy exterior during frying.
Pan-Fry Until Crisp
Heat neutral oil in a large pan over medium-high heat. Add the eggplant slices in a single layer, frying for about 3-4 minutes on each side until golden and crispy. Avoid overcrowding the pan for even frying.
Make the Garlic Soy Glaze
In a small separate pan over medium heat, combine sesame oil, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant. Add soy sauces, rice vinegar, brown sugar, and the cornstarch slurry. Whisk until the glaze thickens, about 2 minutes.
Toss and Serve
Remove the crispy eggplants from the heat and transfer them to a large bowl. Pour the garlic soy glaze over the eggplants and toss until evenly coated. Serve immediately, garnished with scallions, sesame seeds, chilies, and cilantro.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the eggplant loses its crispness after freezing.
Reheat: Warm in a skillet over medium heat for 5-7 minutes.
Tips for Best Results
- Ensure the eggplant slices are patted dry before frying for maximum crispness.
- Don’t rush the frying process; cook until golden brown for the best texture.
- Adjust the level of chili flakes according to your heat preference.
- Serve immediately for the best taste and crunch.
Serving Suggestions
- Pair with steamed rice for a complete meal.
- Offer alongside a fresh cucumber salad for contrast.
- Serve as a unique appetizer at your next gathering.
