This vegan eggplant recipe is so delicious and easy to make. The eggplant goes so soft but the marinade goes so sticky - it's basically a match made in heaven!

Asian-Inspired Sticky Eggplant [Vegan]

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Cooking Time



For the Eggplant:

  • 1 eggplant
  • 3 tablespoons of sesame seed oil
  • 3 tablespoons of soy sauce or tamari
  • 1 tablespoon of rice wine vinegar
  • 1 garlic clove, pressed
  • 1/2 tablespoon of finely grated ginger
  • 1 tablespoon of maple syrup
  • 1/2 teaspoon of pepper

To Serve:

  • 1/2 lemon (1 wedge per portion)
  • Fresh coriander
  • Cooked rice


  1. Firstly turn your oven on to 400°F.
  2. In a bowl add your sesame seed oil, soy sauce, rice wine vinegar, pressed garlic clove, grated ginger maple syrup and pepper - mix it well until you have a smooth marinade.
  3. Then, slice your eggplant length ways so that each slice is around 1/2-inch in thickness. On each slice of eggplant, begin to score it making diamond shapes using a sharp knife, you basically want to pierce the surface of the eggplant but not cut all the way through it - this is to help it cook quicker and so the marinade can get into the eggplant better. It is best to score the eggplant on each side of the slices.
  4. Begin to cover the eggplant in the marinade and then place on a baking a tray. If there is any marinade leftover, pour the rest onto the aubergine on the baking tray.
  5. Place the tray in the oven and cook for around 20-25 minutes or until the eggplant is soft. In the meantime you can begin to cook your rice or anything else you want to serve your sticky Asian eggplant with.
  6. Take your tray out of the oven and enjoy!


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