Vegan Twice Cooked Eggplant
Discover the bold flavors of Vegan Twice Cooked Eggplant, a recipe that transforms simple ingredients into a restaurant-worthy dish. The star of this recipe is eggplant, first lightly fried for a golden, crispy texture, then simmered in a sweet-and-savory sauce made with soy sauce, maple syrup, rice vinegar, and a touch of chili paste for subtle heat. Aromatic garlic and ginger infuse the dish with depth, while scallions and optional sesame seeds add a fresh and nutty finish. Perfect as a main dish or side, this plant-based recipe pairs beautifully with steamed rice or noodles, making it an irresistible choice for weeknight dinners or a crowd-pleasing centerpiece. Ready in just 40 minutes, this vegan twist on a classic delivers impressive flavor and a satisfying crunch!
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Recipe Information
Ingredients
- 2 medium-sized Eggplant
- 4 tablespoons Cornstarch
- 4 tablespoons Neutral cooking oil (e.g., avocado, vegetable oil)
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 1.5 tablespoons Rice vinegar
- 2 tablespoons Maple syrup
- 1.5 teaspoons Chili paste or sauce (such as sambal oelek)
- 1 teaspoon Sesame oil
- 2 stalks Scallions, thinly sliced
- 1 tablespoon Sesame seeds (optional, for garnish)
- 3 tablespoons Water
Instructions
Wash the eggplants and cut them into 1-inch thick slices or cubes, ensuring even pieces for uniform cooking.
Place the eggplant pieces in a colander and sprinkle them lightly with salt. Let them sit for 15-20 minutes to draw out excess moisture. Pat the pieces dry with a paper towel.
Toss the eggplant pieces in cornstarch, ensuring that each piece is evenly coated. This will create a light exterior crust when frying.
Heat 2 tablespoons of neutral cooking oil in a large non-stick skillet or wok over medium-high heat. Fry the eggplant pieces in batches to avoid overcrowding, cooking for about 2-3 minutes per side until golden and slightly crispy. Remove and set aside on a plate lined with paper towels.
In the same skillet or wok, add another 2 tablespoons of neutral oil. Lower the heat to medium and sauté the minced garlic and ginger for 1-2 minutes until fragrant, being careful not to burn them.
In a small bowl, whisk together soy sauce (or tamari), rice vinegar, maple syrup, chili paste, sesame oil, and water to create the sauce.
Pour the sauce into the skillet with the garlic and ginger and stir for about 1 minute. Allow the sauce to lightly simmer and thicken a bit.
Return the fried eggplant to the skillet and toss them gently in the sauce until fully coated. Cook for an additional 3-4 minutes, stirring occasionally to ensure even coating and heating.
Remove the eggplant from heat and garnish with sliced scallions and sesame seeds, if desired.
Serve immediately as a main dish or side, paired with steamed rice, noodle dishes, or a simple salad.
Nutrition Facts
Calories |
1194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4278 mg | 186% | |
| Total Carbohydrate | 126.9 g | 46% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 62.7 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2781 mg | 59% | |
*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.
