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Crispy Eggplant Tossed in Garlic Soy Glaze

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Chinese
Servings 2 (as main), 4 (as side)

Equipment

  • Cutting board & sharp knife. For slicing the eggplant evenly. A sharp knife helps with precision and avoids bruising the eggplant.
  • Large Mixing Bowl To toss eggplant in cornstarch mixture.
  • Non-stick skillet or cast-iron pan A large surface area helps you get that golden crisp on each slice.
  • Tongs or spatula For flipping the eggplant without breaking it apart.
  • Small saucepan To prepare the glaze.
  • Paper towels or wire rack For draining the eggplant once it's crisped.

Ingredients
  

For the Crispy Eggplant

  • 2 medium chinese eggplants or 1 large asian eggplant
  • ½ cup cornstarch
  • ½ tsp salt
  • ½ tsp white pepper or black pepper if preferred
  • 1 tsp garlic powder
  • 2 tablespoons neutral oil canola or vegetable oil

For the Garlic Soy Glaze

  • 1 tablespoon sesame oil
  • 4 cloves garlic finely minced
  • 1- inch piece of ginger grated
  • 2 tablespoons soy sauce low sodium preferred
  • 1 tablespoon dark soy sauce for richness and color
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar or honey
  • 2 teaspoons cornstarch mixed with 2 tablespoons water slurry

Garnish (optional but recommended)

  • Thinly sliced scallions
  • Toasted sesame seeds
  • Red chili flakes or sliced red chilies for heat
  • Fresh cilantro for brightness

Instructions
 

Prep the Eggplant

  1. Wash and dry your chinese eggplants, then slice them into thick batons, about 2.5 inches long and ½ inch wide. If you're using standard globe eggplant, halve them lengthwise first to match the shape and size.
  2. Sprinkle a little salt over the pieces and let them rest for 10 minutes. This helps draw out moisture, ensuring crispier results. Pat dry before coating.

Coat with Cornstarch

  1. In a mixing bowl, combine cornstarch, garlic powder, salt, and pepper. Toss the eggplant slices in the mixture until evenly coated. Make sure each piece gets a light, even dusting.

Pan-Fry Until Crisp

  1. Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Place the eggplant in a single layer. Let it cook undisturbed for 3–4 minutes per side, or until golden and crisp. Avoid overcrowding the pan—cook in batches if necessary. Set the finished pieces on paper towels or a wire rack.

Make the Garlic Soy Glaze

  1. In a small saucepan, heat sesame oil. Add minced garlic and grated ginger, sautéing until aromatic (about 30 seconds). Add soy sauce, dark soy sauce, rice vinegar, and brown sugar. Let the mixture bubble gently for 2 minutes. Stir in the cornstarch slurry and cook until the sauce thickens into a glossy glaze.

Toss and Serve

  1. Return the crispy eggplant to the skillet (heat off) or a large mixing bowl. Pour the warm glaze over the top and gently toss until each piece is coated. Serve immediately with garnishes of your choice—scallions, sesame seeds, and chili flakes are perfect.