Vegan Garlic Eggplant is a flavorful and satisfying dish where eggplant slices are cooked in a rich, garlicky sauce. The eggplant absorbs the savory flavors while becoming tender and slightly caramelized. It’s a great addition to any meal, served as a main dish or side dish. The combination of garlic, soy sauce, and a touch of sweetness makes this dish irresistible!

Ingredients:

  • 2 medium eggplants, sliced into 1/2-inch thick rounds
  • 3 tbsp olive oil (or any cooking oil of your choice)
  • 5-6 garlic cloves, minced
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp maple syrup or agave syrup
  • 1 tbsp rice vinegar or apple cider vinegar
  • 1/2 tsp ground ginger (optional, for extra warmth)
  • 1/4 tsp red pepper flakes (optional, for some heat)
  • 1/4 cup water (or vegetable broth)
  • Fresh cilantro or parsley, chopped (optional, for garnish)
  • Sesame seeds (optional, for garnish)

Instructions:

  1. Prepare the eggplant:
    • Slice the eggplants into 1/2-inch thick rounds. You can either peel the eggplant or leave the skin on, depending on your preference. If you prefer a softer texture, salt the eggplant slices and let them sit for 20-30 minutes to release excess moisture. Then, pat them dry with a paper towel.
  2. Cook the eggplant:
    • Heat 2 tablespoons of olive oil in a large skillet or wok over medium heat. Once hot, add the eggplant slices in a single layer. You may need to do this in batches if your pan isn’t large enough. Cook for 4-5 minutes on each side until golden brown and tender, adding more oil if necessary.
    • Remove the cooked eggplant slices and set them aside.
  3. Make the garlic sauce:
    • In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the minced garlic over medium heat for 1-2 minutes, until fragrant and golden brown (be careful not to burn it).
    • Add the soy sauce, maple syrup, rice vinegar, ginger (if using), red pepper flakes (if using), and water (or vegetable broth). Stir to combine, scraping up any bits left in the pan from the eggplant.
    • Bring the sauce to a simmer and let it cook for 3-4 minutes, until it slightly thickens.
  4. Combine the eggplant with the sauce:
    • Add the cooked eggplant slices back into the skillet with the garlic sauce. Toss the eggplant in the sauce to coat evenly and let it cook for another 2-3 minutes, allowing the flavors to meld together.
  5. Serve:
    • Transfer the eggplant to a serving dish. Garnish with fresh cilantro or parsley, and a sprinkle of sesame seeds for extra texture, if desired. Serve over rice, noodles, or as a side dish to any meal.

Nutrition (per serving, approximate):

  • Calories: 120-150 kcal
  • Carbohydrates: 15-18g
  • Protein: 2-3g
  • Fat: 8-10g (from the olive oil)
  • Fiber: 4-5g
  • Sodium: 300-400mg (depending on soy sauce used)

Note: Nutritional values are approximate and may vary based on the size of the eggplant and the amount of oil used.

Why You’ll Love It:

  • Garlicky & Flavorful: The garlic sauce is the star of this dish, adding bold and savory flavors that perfectly complement the tender eggplant.
  • Quick & Easy: With simple ingredients and easy-to-follow steps, this recipe comes together in about 30 minutes.
  • Versatile: This dish can be served on its own, paired with grains like rice or quinoa, or even used in wraps or sandwiches.
  • Healthy & Satisfying: Eggplant is a great source of fiber, and the savory sauce adds depth of flavor without overwhelming the dish.