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Crispy Eggplant Tossed in Garlic Soy Glaze

Crispy Eggplant Tossed in Garlic Soy Glaze for Flavor Bliss

Experience the crispy sensation of eggplant tossed in a flavorful garlic soy glaze, a delightful vegetarian dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 medium Chinese Eggplant Globe eggplant is a fine substitute.
  • 1/2 cup Cornstarch Rice flour can be used for gluten-free.
  • 1 teaspoon Salt Adjust based on dietary needs.
  • 1/2 teaspoon White/Black Pepper Opt for black pepper for more robust flavor.
For the Garlic Soy Glaze
  • 1 teaspoon Garlic Powder Substitute fresh garlic for bolder flavor.
  • 2 tablespoons Neutral Oil Canola or vegetable oil is best for frying.
  • 1 tablespoon Sesame Oil Use nut oil if allergies arise.
  • 2 cloves Garlic (finely minced) Adjust quantity for milder taste.
  • 1 teaspoon Ginger (grated) Ground ginger can replace fresh.
  • 1 tablespoon Soy Sauce Low-sodium versions work well.
  • 1 tablespoon Dark Soy Sauce Can substitute with more regular soy sauce.
  • 1 tablespoon Rice Vinegar Apple cider vinegar is a good alternative.
  • 1 tablespoon Brown Sugar/Honey Agave syrup is another option.
  • 1 tablespoon Cornstarch (slurry) Arrowroot starch can be used as a substitute.
For Garnishing
  • to taste Garnishes (scallions, sesame seeds, red chilies, cilantro) Adjust according to personal taste preferences.

Equipment

  • non-stick skillet
  • mixing bowl
  • small saucepan
  • paper towels

Method
 

Preparation Steps
  1. Wash and dry the Chinese eggplant, then slice into thick batons, about 2.5 inches long and ½ inch wide. Sprinkle salt over pieces and let them rest for 10 minutes to draw out moisture.
  2. In a mixing bowl, combine cornstarch, garlic powder, salt, and pepper. Toss eggplant pieces in the mixture until evenly coated.
  3. Heat 2 tablespoons of neutral oil in a non-stick skillet over medium-high heat until shimmering. Fry eggplant pieces for 3-4 minutes on each side until golden brown and crisp.
  4. In a small saucepan, heat 1 tablespoon of sesame oil over medium heat. Add garlic and ginger, sauté for 30 seconds. Stir in soy sauces, rice vinegar, and brown sugar, and let simmer for 2 minutes. Whisk in cornstarch slurry to thicken the glaze.
  5. Remove skillet from heat and toss crispy eggplant with the garlic soy glaze until evenly coated. Serve immediately, garnished with scallions, sesame seeds, and red chilies.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 20gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 400mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 250IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Best enjoyed fresh, though leftovers can be reheated in an air fryer to restore crunch.

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