Ingredients
- Eggplant, cubed: 1 large
- Garlic, minced: 4 cloves
- Soy sauce: 3 tablespoons
- Honey: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Cornstarch: 1 tablespoon
- Vegetable oil: 2 tablespoons
- Sesame seeds: 1 teaspoon
Instructions
- Step 1: Toss the cubed eggplant with cornstarch in a bowl until evenly coated.
- Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant and cook, stirring occasionally, until golden brown and softened, about 8-10 minutes. Remove eggplant from the skillet and set aside.
- Step 3: In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Step 4: Add the soy sauce, honey, and rice vinegar to the skillet. Stir well to combine. Bring the sauce to a simmer and cook for 2-3 minutes, until slightly thickened.
- Step 5: Return the cooked eggplant to the skillet and toss to coat evenly with the sticky garlic sauce. Cook for another 1-2 minutes, allowing the sauce to further caramelize.
- Step 6: Garnish with sesame seeds before serving. Serve hot over rice.
Notes
- Content generation failed due to API limits. Please try again later. Original prompt:
- Write up to 4 concise, practical notes for a recipe called 'Sticky Garlic Eggplant'.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American