Vegan Twice Cooked Eggplant
Elevate your plant-based cooking game with this irresistible Vegan Twice Cooked Eggplant recipe, a perfect harmony of crispy textures and bold umami flavors. This dish begins by lightly frying cornstarch-coated eggplant, creating a golden, slightly crispy exterior, before being tossed in a tantalizing sauce made with soy sauce, rice vinegar, maple syrup, and a touch of chili paste for gentle heat. Infused with aromatic garlic and ginger, every bite bursts with layers of flavor. Garnished with fresh scallions and optional sesame seeds, this dish is as visually appealing as it is delicious. Quick to prepare in just 40 minutes, it’s perfect as a satisfying main dish or a flavorful side, especially when served with steamed rice or noodles. This crowd-pleasing recipe is gluten-free adaptable, vegan-friendly, and guaranteed to be a new favorite in your rotation!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Wash the eggplants and cut them into 1-inch thick slices or cubes, ensuring even pieces for uniform cooking.
Step 2
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.
Step 3
Toss the eggplant pieces in cornstarch, ensuring that each piece is evenly coated. This will create a light exterior crust when frying.
Step 4
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.
Step 5
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.
Step 6
In a small bowl, whisk together soy sauce (or tamari), rice vinegar, maple syrup, chili paste, sesame oil, and water to create the sauce.
Step 7
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.
Step 8
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.
Step 9
Remove the eggplant from heat and garnish with sliced scallions and sesame seeds, if desired.
Step 10
Serve immediately as a main dish or side, paired with steamed rice, noodle dishes, or a simple salad.
Nutrition Facts
| Serving size | (1234.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1194.0 |
| Total Fat 76.7g | 0% |
| Saturated Fat 10.9g | 0% |
| Polyunsaturated Fat 6.6g | |
| Cholesterol 0mg | 0% |
| Sodium 4278.4mg | 0% |
| Total Carbohydrate 126.9g | 0% |
| Dietary Fiber 32.5g | 0% |
| Total Sugars 62.7g | |
| Protein 19.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 226.9mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 2781.3mg | 0% |
Source of Calories