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Crispy Eggplant Tossed in Garlic Soy Glaze

Crispy Eggplant Tossed in Garlic Soy Glaze
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Savor crispy eggplants tossed in garlic soy glaze—a savory treat! Try this easy recipe today for an unforgettable flavor experience.

Ingredients

Scale
  • 2 medium chinese eggplants or 1 large asian eggplant
  • ½ cup cornstarch
  • ½ tsp salt
  • ½ tsp white pepper (or black pepper if preferred)
  • 1 tsp garlic powder
  • 2 tablespoons neutral oil (canola or vegetable oil)
  • 1 tablespoon sesame oil
  • 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 (slurry)
  • Thinly sliced scallions
  • Toasted sesame seeds
  • Red chili flakes or sliced red chilies (for heat)
  • Fresh cilantro (for brightness)

Instructions

  1. Slice eggplants into ½ inch thick pieces and sprinkle with salt; let sit for 10 minutes to draw out moisture. Pat dry.
  2. In a bowl, mix cornstarch, white pepper, and garlic powder. Coat each eggplant slice thoroughly.
  3. Heat oil in a non-stick skillet over medium-high heat and fry the eggplant in batches until golden brown (about 3-4 minutes per side). Drain on paper towels.
  4. In the same skillet, reduce heat and add sesame oil, garlic, and ginger; sauté until fragrant. Mix in soy sauces, rice vinegar, and brown sugar/honey; simmer.
  5. Stir in cornstarch slurry to thicken the glaze. Toss crispy eggplants in the glaze until evenly coated.
  6. Serve garnished with scallions, sesame seeds, chili flakes, and cilantro.

Nutrition

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