Twice Cooked Eggplant
Discover the irresistible depth of flavor in this Twice Cooked Eggplant recipe—where crispy fried eggplant cubes meet a fragrant, tangy, and slightly sweet stir-fry sauce. Perfectly golden eggplant is first fried to create a luscious texture, then coated in a fusion of soy sauce, rice vinegar, honey, and a hint of spice from garlic, ginger, and red chilies. Finished with fresh spring onions and sesame seeds, this Asian-inspired dish is both visually stunning and bursting with umami. Ready in under 45 minutes, it’s an ideal choice for vegetarians and food lovers seeking bold, satisfying flavors. Serve it as a vibrant main course or a flavorful side to complement your favorite dishes!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 medium Eggplants
- 1 cup Vegetable oil
- 4 Garlic cloves
- 1 inch piece Fresh ginger
- 2 Red chili
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 2 stalks Spring onions
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
Instructions
Wash the eggplants thoroughly. Cut them into bite-sized cubes, approximately 1 inch in size.
Finely chop the garlic and ginger. Slice the red chilies thinly. Chop the spring onions into small rounds.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, carefully add the eggplant cubes in batches. Fry each batch for about 5-7 minutes, or until they are golden brown and crispy on the outside. Remove and drain the fried eggplant on a plate lined with paper towels.
Pour out excess oil from the skillet, leaving about 2 tablespoons of oil for stir-frying. Reduce the heat to medium.
Add garlic, ginger, and red chilies to the skillet. Stir-fry for 1-2 minutes, until fragrant.
In a small bowl, mix the soy sauce, rice vinegar, honey, cornstarch, and water, stirring until the cornstarch is fully dissolved.
Return the fried eggplant to the skillet. Pour the sauce mixture over the eggplant, stirring to coat evenly. Cook for another 3-4 minutes, allowing the sauce to thicken and the eggplant to soak up the flavors.
Add the spring onions and sesame seeds, tossing everything together one last time. Season with salt.
Serve the twice cooked eggplant hot as a delightful main dish or side, garnished with extra spring onions or sesame seeds if desired.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 685 mg | 30% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 11.4 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 616 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
