Irresistible Sticky Garlic Eggplant Recipe to Savor

Sticky Garlic Eggplant is a Chinese-style dish that combines deep-fried eggplant with a savory, umami-rich sauce made from fermented bean curd, black bean garlic sauce, and vegetarian oyster sauce. The eggplant turns crisp on the outside and soft and melty on the inside, coated in a sticky, garlicky glaze that’s slightly sweet and deeply flavorful. Best enjoyed with steamed jasmine rice, this dish is an absolute plant-based favorite.

Why You’ll Love This Recipe

This dish turns humble eggplant into something truly crave-worthy. It’s crispy, saucy, bold, and comforting all at once. Despite being vegan, it delivers rich, meaty depth thanks to fermented bean curd and umami-packed sauces. It’s the perfect dinner for when you’re craving takeout-style Chinese food made at home—and it never fails to impress both eggplant lovers and skeptics alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crispy Eggplant

• Eggplant

• Cornstarch

• Salt

• Ground black pepper

Sauce & Aromatics

• Fermented bean curd

• Garlic, minced

• Spring onion, diced

• Black bean garlic sauce

• Vegetarian oyster sauce

• Sugar

• Fresh chili (optional)

Garnish (Optional)

• Spring onions

• Toasted sesame seeds

• Fried crispy shallots

Directions

1. Soak the Eggplant
   Cut the eggplant into large chunks. Soak in salted water for at least 30 minutes. Use a plate to weigh them down so they’re fully submerged. After soaking, drain and pat dry thoroughly.

2. Coat the Eggplant
   In a bowl, mix cornstarch, salt, and black pepper. Toss the eggplant pieces in the mixture until well-coated on all sides.

3. Deep Frying
   Heat several inches of oil in a deep pot or wok to 180–190°C (350–375°F). Test with a wooden chopstick—if bubbles rapidly rise from the tip, the oil is ready. Fry eggplant in small batches for 3–4 minutes, turning occasionally. Drain on paper towels and set aside.

4. Make the Sauce
   In a small bowl, combine black bean garlic sauce, vegetarian oyster sauce, and sugar. Set aside.

5. Stir-Fry the Eggplant
   Heat 1 tbsp oil in a skillet over medium heat. Sauté the spring onions until glossy, then add garlic and stir until fragrant. Add the sauce mixture along with the fermented bean curd and stir until the curd dissolves.

6. Coat the Eggplant
   Add the fried eggplant and fresh chili (if using) to the pan. Toss or stir gently to coat each piece in the sticky sauce.

7. Garnish and Serve
   Plate the eggplant and garnish with more spring onions, toasted sesame seeds, or crispy shallots if desired. Serve immediately with hot jasmine rice.

Servings and timing

• Servings: 3–4

• Prep time: 10 minutes

• Soaking time: 30 minutes

• Cook time: 25 minutes

• Total time: 1 hour 5 minutes

Variations

• Shallow Frying: You can shallow fry instead of deep frying—just rotate the eggplant often to ensure even cooking.

• Air Frying: Spray generously with oil and air-fry in batches. Toss and re-spray halfway through.

• Gluten-Free Version: Use gluten-free versions of black bean sauce and oyster sauce.

• Add Veggies: Toss in bell peppers, mushrooms, or baby corn for a veggie-loaded variation.

• Spicier: Add chili oil or more fresh chilies for extra heat.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short intervals until warmed through.

• Crispiness Note: The eggplant will lose its crispy exterior after storage but still taste delicious.

FAQs

What type of eggplant is best for this recipe?

Any eggplant works, but medium-sized ones with smooth, shiny skin are ideal. You can use skinny Japanese eggplants or larger globe eggplants.

Why soak eggplant before frying?

Soaking in salted water helps remove bitterness and prevents the eggplant from absorbing too much oil during frying.

Can I pan fry instead of deep fry?

Pan frying is not recommended for large chunks since it may not cook the eggplant through. Shallow frying is a better alternative.

Is this dish spicy?

It’s mildly spicy by default. You can control the heat by adjusting or omitting the chili.

What does fermented bean curd taste like?

It’s intensely savory and salty with a creamy texture. It adds depth and umami, similar to cheese in Western cooking.

Can I skip fermented bean curd?

You can skip it, but it’s highly recommended for maximum flavor. The dish will still be delicious without it, just less complex.

Can I make this recipe ahead of time?

This dish is best fresh, but you can prep the sauce and soak the eggplant ahead. Fry and stir-fry right before serving for best results.

What kind of oil should I use for frying?

Use a neutral oil with a high smoke point such as canola, vegetable, or sunflower oil.

Can I make it oil-free?

This dish relies on oil for texture and flavor, especially for frying. An oil-free version will lose the crispy texture and may not have the same depth.

What do I serve with sticky garlic eggplant?

Serve with steamed jasmine rice, or as part of a larger Chinese-inspired meal with stir-fried greens and tofu.

Conclusion

Sticky Garlic Eggplant is a perfect example of how plant-based food can be bold, flavorful, and completely satisfying. With its crispy golden coating and glossy, umami-rich sauce, this dish turns the humble eggplant into a superstar. Whether you’re vegan or just looking to eat more vegetables, this recipe will easily become a staple in your kitchen.

Print