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Crispy Eggplant in Garlic Soy Glaze

Crispy Eggplant Tossed in Garlic Soy Glaze

  • Author: pregmommy
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

Crispy Eggplant Tossed in Garlic Soy Glaze is a delicious Chinese-style delight, featuring perfectly fried eggplant coated in a savory garlic soy sauce that offers an irresistible balance of flavors.

Ingredients

Scale
  • 2 medium chinese eggplants or 1 large asian eggplant
  • ½ cup cornstarch
  • ½ tsp salt
  • ½ tsp white pepper or black pepper
  • 1 tsp garlic powder
  • 2 tablespoons neutral oil
  • 1 tablespoon sesame oil
  • 4 cloves garlic finely minced
  • 1 inch piece of ginger grated
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 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
  • fresh cilantro

Instructions

  1. Slice the eggplants lengthwise into 1-inch strips. Sprinkle salt over the eggplant and let it sit for about 10 minutes to draw out excess moisture.
  2. In a mixing bowl, combine cornstarch, pepper, and garlic powder. Pat the eggplant dry with paper towels and coat each strip in the cornstarch mixture.
  3. Heat neutral oil in a pan over medium-high heat. Fry the coated eggplant strips until golden brown and crispy on all sides, about 3-4 minutes. Remove and drain on paper towels.
  4. In a separate pan, heat sesame oil over medium heat and sauté minced garlic and grated ginger until fragrant, about 30 seconds.
  5. Add soy sauce, dark soy sauce, rice vinegar, and brown sugar or honey to the pan. Stir until well combined and bring to a simmer.
  6. Stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes.
  7. Toss the crispy eggplant in the garlic soy glaze until evenly coated. Serve immediately, garnished with scallions, sesame seeds, red chili flakes, and fresh cilantro as desired.

Notes

For extra crispiness, ensure the oil is hot enough before frying the eggplant. You can also bake the eggplant for a healthier alternative if you prefer.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course, Side Dish, Appetizer
  • Method: Pan-Fried
  • Cuisine: Chinese-Inspired

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 Style Eggplant, Vegetarian Recipe, Asian Cuisine

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Find it online: https://pregmommy.com/crispy-eggplant-tossed-in-garlic-soy-glaze/