Vegan Garlic Eggplant
Vegan Garlic Eggplant recipe that celebrates the rich and savory flavors of eggplant paired with aromatic garlic and complementary seasonings. Whether you’re a longtime fan of eggplant or a newcomer to this versatile vegetable, this vegan dish promises a delightful combination of textures and tastes. Perfect as a side dish or a flavorful main course, Vegan Garlic Eggplant offers a wholesome and plant-based culinary experience that’s both satisfying and nourishing.
Full Recipe:
Ingredients:
2 medium-sized eggplants, cubed
3 tablespoons soy sauce (or tamari for a gluten-free option)
2 tablespoons rice vinegar
1 tablespoon maple syrup or agave nectar
4 cloves garlic, minced
1 tablespoon sesame oil
2 tablespoons vegetable oil (for cooking)
1 teaspoon red pepper flakes (optional, for heat)
Sesame seeds and green onions for garnish
Cooked rice or quinoa (optional, for serving)
Instructions:
Prepare Eggplant:
Wash the eggplants and cut them into bite-sized cubes. If using large eggplants, you may want to peel them, but this is optional.
Make Marinade:
In a bowl, whisk together soy sauce, rice vinegar, maple syrup or agave nectar, minced garlic, sesame oil, and red pepper flakes if you desire a bit of heat.
Marinate Eggplant:
Place the eggplant cubes in a large bowl and pour the marinade over them. Toss well to ensure the eggplant is evenly coated. Let it marinate for at least 15-20 minutes.
Cook Eggplant:
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated eggplant and cook, stirring frequently, until the eggplant is tender and golden brown on the edges. This typically takes about 10-15 minutes.
Garnish:
Once cooked, garnish the Vegan Garlic Eggplant with sesame seeds and chopped green onions for added flavor and a pop of color.
Serve:
Serve the Vegan Garlic Eggplant over cooked rice or quinoa if desired, creating a wholesome and satisfying meal.
Nutrition Facts (Per Serving – Makes about 4 servings, without rice/quinoa):
Calories: 120
Fat: 7g
Protein: 2g
Total Carbohydrates: 15g
Dietary Fiber: 6g
Sugars: 8g
