Eggplant in Garlic sauce Recipe

Here’s a simple and delicious vegan stir-fry recipe for eggplant in garlic sauce. This easy-to-follow recipe is perfect for those who love quick and flavorful meals, taking just 15 minutes to prepare. The use of oil is kept to a minimum, just enough to cook the eggplant thoroughly, while the majority of the flavors come from the sauce. For convenience, you can substitute rice vinegar with apple cider vinegar and cooking wine with orange or pineapple juice, while ensuring to follow the measurements accurately. Enjoy making your own Eggplant in Garlic Sauce with this step-by-step guide below!

Ingredients of Eggplant in Garlic Sauce

2 medium eggplants, cut into bite-sized pieces
2 tablespoons vegetable oil
4 cloves garlic, minced
1 tablespoon ginger, minced
1/4 cup soy sauce
2 tablespoons rice vinegar (or apple cider vinegar)
2 tablespoons cooking wine (or orange or pineapple juice)
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

1 tablespoon sugar
1/2 teaspoon red pepper flakes (optional, for heat)
2 green onions, chopped (for garnish)
Sesame seeds (for garnish, optional)

How to make Eggplant in Garlic Sauce

Step 1:

To make this delightful vegan dish, start by heating the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the bite-sized eggplant pieces and stir-fry until they are tender and slightly browned, which should take about 5-7 minutes. Remove the eggplant from the skillet and set it aside. In the same skillet, add the minced garlic and ginger, and stir-fry until fragrant, which should take about 1 minute.

Step 2:

Next, mix the soy sauce, rice vinegar (or apple cider vinegar), cooking wine (or orange or pineapple juice), sugar, and red pepper flakes in a bowl to create the sauce. Pour the sauce into the skillet and bring it to a simmer. Add the cornstarch mixture to the sauce, stirring continuously until the sauce thickens, which should take about 2 minutes.

Step 3:

Return the cooked eggplant to the skillet and toss it in the sauce until it's well coated. Remove the skillet from heat and garnish the dish with chopped green onions and sesame seeds, if desired. Serve the Eggplant in Garlic Sauce hot, ideally over steamed rice or noodles.