This is hands down The Best Quick Vegan Sticky Eggplant you will ever taste. And even better, it takes just 5 minutes to prepare. While the eggplant marinates, you can catch up on some of your other tasks in the kitchen.
To make this sticky Asian-inspired dish, start by chopping eggplants into chunks. Make a marinade and mix well with the eggplants so that they are well coated. Chill in the refrigerator for at least 30 minutes. Fry over high heat in batches. Once cooked, add the remaining marinade. Cover the pan with a lid and continue to cook over medium to low heat until the eggplants are sticky and soft. Serve with brown rice, garnished with spring onions, pomegranate & sesame seeds.
To make the The Best Quick Vegan Sticky Eggplant , you will need the following ingredients:
Chop 2 medium eggplants into chunks. Place in a large bowl.
Combine ¼ cup light soy sauce or tamari with ½ teaspoon of minced garlic, 1 tablespoon of pomegranate molasses, 1 ½ teaspoons of freshly grated ginger, 2 teaspoons of apple cider vinegar, 4 tablespoons of maple syrup, and 1 ½ tablespoons of cornstarch. Whisk until smooth.
Combine the marinade with the eggplants. Mix until fully coated in the marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
Heat up a large skillet. Add 1 tablespoon of olive oil. Using a slotted spoon, place the eggplants in the pan and cook over high heat for 8-10 minutes, stirring regularly.
Add the remaining marinade to the eggplants. Cover the skillet with a lid and continue to cook over medium to low heat for 20-25 minutes, until the eggplants are sticky and soft.
Serve over steamed brown rice, garnished with chopped spring onions, sesame seeds and pomegranate seeds.
This is hands down The Best Quick Vegan Sticky Eggplant you will taste! Try making this delicious vegan dish soon and don’t forget to come back to leave a review with your thoughts.
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