Vegan Eggplant in Garlic Sauce

Vegan Eggplant in Garlic Sauce is a savory and rich dish that showcases tender, smoky eggplant coated in a luscious garlic sauce. This dish brings the authentic flavors of Chinese BBQ to your table, making it a delightful addition to any meal.

Ingredients

• Eggplant - 300 grams
• Vegetable oil - 2 tablespoons
• Garlic - 5 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 3 tablespoons
• Rice vinegar - 1 tablespoon
• Maple syrup - 1 tablespoon
• Cornstarch - 1 teaspoon
• Water - 100 milliliters
• Green onions - 2 stalks, chopped
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Wash the eggplant and cut it into bite-sized pieces.
2. Heat the vegetable oil in a large pan over medium heat.
3. Add the minced garlic and ginger to the pan, sautéing until fragrant, about 1 minute.
4. Add the eggplant pieces to the pan, stirring to coat them in the garlic mixture.
5. Cook the eggplant for about 5-7 minutes, until it starts to soften and brown.
6. In a small bowl, mix the soy sauce, rice vinegar, maple syrup, cornstarch, and water until smooth.
7. Pour the sauce over the eggplant in the pan, stirring well to combine.
8. Cook for an additional 5-7 minutes, allowing the sauce to thicken and the eggplant to become tender.
9. Season with salt and black pepper to taste.
10. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 180
• Protein: 2 g
• Carbs: 22 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants that help combat oxidative stress.
• High in dietary fiber, promoting digestive health.

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