Ingredients
- Eggplant, cut into 1-inch cubes: 1 large
- Garlic, minced: 6 cloves
- Soy sauce: 3 tablespoons
- Honey: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Cornstarch: 1 tablespoon
- Vegetable oil: 3 tablespoons
- Sesame seeds, for garnish: 1 teaspoon
Instructions
- Step 1: In a bowl, whisk together soy sauce, honey, rice vinegar, and cornstarch. Set aside.
- Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Add eggplant and cook, stirring occasionally, until softened and browned, about 8-10 minutes.
- Step 3: Add minced garlic to the skillet and cook for 1 minute, or until fragrant.
- Step 4: Pour the soy sauce mixture over the eggplant and garlic. Cook, stirring constantly, until the sauce thickens and coats the eggplant, about 2-3 minutes.
- Step 5: Remove from heat and garnish with sesame seeds. Serve immediately over rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently in a skillet over medium heat, adding a splash of water if needed to loosen the sauce.
- Serve this sticky eggplant over fluffy jasmine rice to soak up all that delicious sauce.
- Don't overcrowd the pan when cooking the eggplant; work in batches if necessary to ensure even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American