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Crispy Eggplant Tossed in Garlic Soy Glaze

Crispy Eggplant Tossed in Garlic Soy Glaze for Perfect Flavor

Experience the perfect crunch of crispy eggplant tossed in a savory garlic soy glaze.
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Prep Time 10 minutes
Cook Time 20 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 This variety is tender and less seedy.
  • 0.5 tsp Salt Enhances flavor by drawing out moisture.
For the Coating
  • 0.5 cup Cornstarch Guarantees a crunchy outer layer.
  • 0.5 tsp White/Black Pepper Adds a subtle kick.
  • 1 tsp Garlic Powder Infuses flavor into the cornstarch mix.
For Frying
  • 2 tbsp Neutral Oil Essential for frying.
For the Glaze
  • 1 tbsp Sesame Oil Imparts a nutty essence.
  • 4 cloves Garlic Minced for maximum flavor.
  • 1 inch Ginger Grated for warmth and spice.
  • 2 tbsp Soy Sauce Low sodium preferred.
  • 1 tbsp Dark Soy Sauce Contributes richness and depth.
  • 1 tbsp Rice Vinegar Balances sweetness of the glaze.
  • 1 tbsp Brown Sugar or Honey Adds sweetness and stickiness.
For Thickening
  • 2 tsp Cornstarch Slurry Mix well to prevent clumping.
Optional Garnishes
  • Scallions Thinly sliced for freshness.
  • Toasted sesame seeds For crunch and visual appeal.
  • Red chili flakes/sliced chilies For heat.
  • Fresh cilantro Brightens flavor.

Equipment

  • Skillet
  • Colander
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Start by washing and slicing the Chinese eggplants into thick batons. Sprinkle with salt and let rest for 10 minutes.
  2. In a bowl, combine cornstarch, garlic powder, salt, and pepper. Toss the dried eggplant in until evenly coated.
  3. Heat oil in a skillet over medium-high heat. Fry the eggplant in batches for 3-4 minutes on each side until golden brown.
  4. In the same skillet, reduce heat and add sesame oil, minced garlic, and grated ginger. Sauté until fragrant.
  5. Add soy sauce, dark soy sauce, rice vinegar, and brown sugar; simmer for 2 minutes.
  6. Mix cornstarch with water to create a slurry. Gradually stir into the skillet until the glaze thickens.
  7. Add the crispy eggplant to the skillet, tossing until well-coated in the glaze. Serve immediately with garnishes.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 20gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 400mgPotassium: 450mgFiber: 5gSugar: 5gVitamin A: 100IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Serve immediately for best taste and texture. Leftovers can be stored in an airtight container for 1-2 days.

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