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Crispy Eggplant with Garlic Soy Glaze Recipe

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4.6 from 80 reviews

This recipe for Crispy Eggplant Tossed in Garlic Soy Glaze offers a delightful combination of crunchy fried eggplant batons coated in a flavorful, sticky garlic and soy-based sauce. Perfect as a savory appetizer or side dish, it blends Asian-inspired ingredients like soy sauce, sesame oil, and ginger to create a balanced, umami-rich dish with a hint of sweetness and spice.

Ingredients

Scale

Eggplant and Coating

  • 2 medium Chinese Eggplants (or 1 large)
  • 0.5 cup Cornstarch (for coating)
  • 0.5 teaspoon Salt
  • 0.5 teaspoon White or Black Pepper

Oils

  • 2 tablespoons Neutral Oil (canola or vegetable)
  • 1 tablespoon Sesame Oil

Garlic Soy Glaze

  • 4 cloves Garlic (minced)
  • 1 inch Ginger (grated)
  • 2 tablespoons Soy Sauce (low sodium preferred)
  • 1 tablespoon Dark Soy Sauce
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Brown Sugar or Honey
  • 2 teaspoons Cornstarch Slurry (cornstarch mixed with 2 tbsp water)

Garnishes

  • Thinly Sliced Scallions
  • Sesame Seeds
  • Red Chili Flakes (optional, for heat lovers)
  • Fresh Cilantro

Instructions

  1. Prepare Eggplant: Wash and dry the Chinese eggplants thoroughly. Slice them into approximately 2.5-inch batons. Sprinkle with 0.5 teaspoon salt and allow the pieces to rest on a paper towel for 10 minutes to draw out excess moisture.
  2. Coat the Eggplant: In a bowl, combine 0.5 cup cornstarch, garlic powder (if using, optional), 0.5 teaspoon salt, and 0.5 teaspoon pepper. Toss the eggplant pieces in this mixture until each piece is evenly coated.
  3. Fry Eggplant: Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. Fry the coated eggplant batons for about 3 to 4 minutes on each side until they turn golden brown and develop a crisp texture. Remove and drain on paper towels.
  4. Make the Garlic Soy Glaze: In a separate saucepan, heat 1 tablespoon sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant, which should take about 1 to 2 minutes. Stir in 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon brown sugar or honey. Let the mixture simmer for a few minutes to meld the flavors.
  5. Thicken the Glaze: Prepare a slurry by mixing 2 teaspoons cornstarch with 2 tablespoons water. Slowly stir this slurry into the simmering glaze and continue cooking until the sauce thickens and becomes glossy.
  6. Toss the Eggplant in Glaze: Add the crispy fried eggplant to the saucepan with the garlic soy glaze. Gently toss to coat all pieces thoroughly with the sauce, ensuring even coverage without breaking the eggplant.
  7. Garnish and Serve: Transfer the glazed eggplant to a serving platter. Garnish with thinly sliced scallions, sesame seeds, red chili flakes (if desired), and fresh cilantro to add brightness, texture, and a fresh finish. Serve immediately for the best crunch.

Notes

  • Resting the eggplant with salt helps remove excess moisture, ensuring a crispier result when frying.
  • You can adjust the amount of chili flakes or omit them for a milder dish.
  • Using low sodium soy sauce helps control the salt content, but adjust seasoning to taste.
  • For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
  • Serve this dish hot to maintain its crisp texture; leftovers may become soggy when refrigerated.
  • You can replace brown sugar with honey for a different but equally delicious sweetness profile.

Keywords: crispy eggplant, garlic soy glaze, fried eggplant recipe, Asian appetizer, vegetarian eggplant dish, crispy eggplant batter, soy sauce glaze

Find it online: https://tastybella.com/crispy-eggplant-with-garlic-soy-glaze-recipe/