A comforting and flavorful dish, Spicy Garlic Eggplant over Steamed Rice features tender slices of golden-seared eggplant enveloped in a bold, savory garlic-chili glaze. Served atop fragrant jasmine rice and finished with scallions and sesame seeds, it’s a plant-based meal that’s as satisfying as it is simple.
Why You’ll Love This Recipe
This recipe delivers bold flavor with minimal ingredients and effort. The eggplant becomes melt-in-your-mouth tender, while the sauce provides a perfect balance of heat, umami, and tang. It’s naturally vegetarian, easily made vegan, and works wonderfully as a main or hearty side dish. A go-to for weeknight dinners, it’s quick, nourishing, and deeply flavorful.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 medium eggplant, sliced into 1/2-inch rounds
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 2 cups cooked jasmine or sushi rice
- 1 green onion, thinly sliced
- 1/2 teaspoon black sesame seeds
For the sauce:
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili crisp or chili garlic sauce
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1/2 teaspoon grated ginger
Directions
- Lightly coat both sides of the eggplant slices with cornstarch.
- Heat the vegetable oil in a non-stick skillet over medium heat. Add the eggplant slices and cook for 3–4 minutes per side, until golden brown and soft. Transfer to a plate and set aside.
- In the same pan, add minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
- Stir in soy sauce, rice vinegar, chili crisp, and sugar. Let the mixture simmer for 1–2 minutes until slightly thickened.
- Return the eggplant to the pan and toss gently in the sauce until well coated.
- Divide the cooked rice between serving bowls. Top with the glazed eggplant.
- Garnish with sliced green onion and black sesame seeds.
- Serve warm and enjoy immediately.
Servings and timing
This recipe serves 2 people as a main or 3–4 as a side. Preparation and cooking take about 25–30 minutes in total, making it ideal for quick weekday meals.
Variations
- Extra spicy: Add a splash of sriracha or more chili crisp for increased heat.
- Protein addition: Serve with a fried egg or pan-fried tofu for added protein.
- Different grains: Substitute steamed rice with brown rice, quinoa, or rice noodles.
- Nutty finish: Add chopped peanuts or cashews for extra texture.
- Sweet twist: Add a teaspoon of hoisin sauce for a richer, slightly sweet glaze.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or soy sauce to loosen the glaze. Avoid microwaving for too long, as it can make the eggplant soggy.
FAQs
Can I use another type of eggplant?
Yes, Chinese or Japanese eggplant are ideal for their tender skin and mild flavor, but globe eggplants can also be used.
Is this dish vegan?
Yes, this recipe is naturally vegan if you use plant-based rice and sauces without any animal-derived ingredients.
What is chili crisp?
Chili crisp is a spicy, crunchy condiment made with chili oil, garlic, and crispy bits. It adds flavor and texture to the dish.
Can I make this without cornstarch?
Cornstarch helps the eggplant crisp and absorb less oil. If unavailable, you can substitute with rice flour or all-purpose flour.
How do I keep the eggplant from absorbing too much oil?
Coating the eggplant in cornstarch and cooking over medium heat helps limit oil absorption. Avoid overcrowding the pan.
Can I bake the eggplant instead of frying?
Yes, brush with oil and bake at 425°F (220°C) for about 20–25 minutes, flipping halfway, before tossing in the sauce.
What kind of rice is best?
Jasmine rice adds a fragrant, slightly sticky base, but short-grain sushi rice or even brown rice work well.
Is this dish gluten-free?
Use gluten-free soy sauce or tamari to make this dish entirely gluten-free.
Can I double the sauce?
Yes, doubling the sauce is recommended if you prefer more glaze to coat the rice and vegetables.
How can I reduce the spice level?
Use less chili crisp or substitute it with a mild chili garlic sauce, or omit the chili entirely for a milder dish.
Conclusion
Spicy Garlic Eggplant over Steamed Rice is a bold, flavorful, and satisfying dish that’s both comforting and easy to make. With tender eggplant in a rich, garlicky glaze, it’s a perfect balance of spice, umami, and texture. Whether served as a weeknight dinner or part of a larger meal, this dish is sure to impress with minimal effort and maximum taste.
Print
Spicy Garlic Eggplant over Steamed Rice
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Asian-Inspired
- Diet: Vegan
Description
Tranches d’aubergines tendres, poêlées, enrobées d’un glaçage épicé à l’ail et au soja, servies sur un lit moelleux de riz cuit à la vapeur et garnies d’oignons verts et de sésame pour un bol audacieux et satisfaisant.
Ingredients
- 1 aubergine moyenne, coupée en rondelles de 1/2 pouce
- 2 cuillères à soupe de fécule de maïs
- 2 cuillères à soupe d’huile végétale
- 2 tasses de riz au jasmin ou de riz à sushi cuit
- 1 oignon vert, finement tranché
- 1/2 cuillère à café de graines de sésame noires
- Pour la sauce :
- 1 cuillère à soupe de sauce soja
- 1 cuillère à soupe de vinaigre de riz
- 1 cuillère à soupe de chili croustillant ou de sauce chili à l’ail
- 1 cuillère à café de sucre
- 2 gousses d’ail hachées
- 1/2 cuillère à café de gingembre râpé
Instructions
- Enrober légèrement les tranches d’aubergine de fécule de maïs des deux côtés.
- Faire chauffer l’huile végétale dans une poêle antiadhésive à feu moyen. Ajouter les tranches d’aubergine et cuire 3 à 4 minutes de chaque côté jusqu’à ce qu’elles soient dorées et tendres. Retirer et réserver.
- Dans la même poêle, ajoutez l’ail et le gingembre et faites revenir brièvement jusqu’à ce qu’ils soient parfumés.
- Incorporer la sauce soja, le vinaigre de riz, le piment et le sucre. Laisser mijoter 1 à 2 minutes jusqu’à ce que le mélange épaississe légèrement.
- Remettez l’aubergine dans la poêle et mélangez-la délicatement à la sauce jusqu’à ce qu’elle soit complètement enrobée.
- Répartissez le riz cuit dans des bols, garnissez d’aubergines glacées et décorez d’oignons verts et de graines de sésame.
- Servir chaud et déguster immédiatement.
Notes
- Pour des aubergines plus croustillantes, salez les tranches au préalable et laissez reposer 15 minutes pour éliminer l’humidité, puis séchez-les.
- Ajustez la quantité de piment en fonction de vos préférences de piquant.
- Se marie bien avec du tofu ou un œuf au plat pour plus de protéines.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 6g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
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