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Crispy Eggplant Tossed in Garlic Soy Glaze

Crispy Eggplant Tossed in Garlic Soy Glaze: Irresistibly Crunchy!

Experience the irresistible crunch of crispy eggplant coated in savory garlic soy glaze, a perfect vegetarian dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Chinese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 medium Chinese Eggplants Choose for optimal crispiness
  • 1/2 cup Cornstarch Essential for crunchy texture
  • 1 teaspoon Salt Enhances flavor and draws out moisture
  • 1/2 teaspoon Pepper Use white or black pepper
For the Glaze
  • 1 teaspoon Garlic Powder Adds depth of flavor
  • 1/4 cup Neutral Oil (Canola or Vegetable) For frying
  • 1 teaspoon Sesame Oil Crucial for traditional flavor
  • 3 cloves Fresh Garlic Minced for the glaze
  • 1 teaspoon Ginger Grated fresh for zingy flavor
  • 1/4 cup Soy Sauce Use low-sodium for lighter option
  • 1 tablespoon Dark Soy Sauce Adds richness
  • 1 tablespoon Rice Vinegar Balances the glaze
  • 1 tablespoon Brown Sugar or Honey For sweetness
  • 1 tablespoon Cornstarch Slurry Thickens the glaze
For Garnish
  • Scallions Chopped for garnish
  • Sesame Seeds For garnish
  • Chili Flakes Add for spice
  • Cilantro Fresh garnish option

Equipment

  • large skillet
  • medium bowl
  • Mixing Bowl

Method
 

Prep and Coat
  1. Wash and dry the eggplant thoroughly. Slice into ½ inch thick batons.
  2. Sprinkle salt over sliced eggplant and let rest for 10 minutes.
  3. Pat eggplant dry with paper towels.
  4. Combine cornstarch, garlic powder, salt, and pepper in a bowl. Toss eggplant pieces in the mixture.
Cook Eggplant
  1. Heat ¼ inch of oil in a skillet over medium-high heat.
  2. Add eggplant in batches and fry for 3-4 minutes per side until crispy.
  3. Transfer to paper towels to absorb excess oil.
Make Glaze
  1. In the same skillet, reduce heat and add sesame oil. Sauté minced garlic and ginger for 1-2 minutes.
  2. Stir in soy sauces, rice vinegar, and brown sugar, simmer for 2-3 minutes.
  3. Mix cornstarch with water and stir into the sauce until thickened.
Combine and Serve
  1. Toss crispy eggplant with garlic soy glaze in a mixing bowl.
  2. Serve immediately while hot, garnished with scallions, sesame seeds, or chili flakes.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 20gProtein: 3gFat: 10gSaturated Fat: 1gSodium: 600mgPotassium: 300mgFiber: 5gSugar: 2gVitamin A: 50IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Enjoy the eggplant fresh for the best texture. Refrigerate leftovers for up to 2 days.

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