Whether you’re looking for a family-friendly meat-free weeknight dinner or a winning recipe for a dinner party with friends, this super easy yet utterly delicious Asian-inspired vegan Sticky Eggplant will tick all the boxes. Vegan and can be made gluten-free.

Sticky Eggplant [Vegan]

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Cooking Time



For the Marinade:

  • 2 medium eggplants, cut in 3-4cm chunks
  • 1/4 cup light soy sauce or tamari for gluten-free version
  • 1/2 teaspoon minced garlic or ready-made garlic puree
  • 1 tablespoon pomegranate molasses
  • 1 1/2 teaspoon freshly grated ginger
  • 2 teaspoons apple cider vinegar
  • 4 tablespoons maple syrup
  • 1 1/2 tablespoons corn flour
  • 1 tablespoon olive oil for frying

To serve:

  • Brown rice
  • A handful of spring onions
  • Pomegranate seeds
  • Sesame seeds


  1. Chop the aubergines in 3-4cm chunks and put in a bowl big enough to contain all the aubergines.
  2. Combine all the marinade ingredients (apart from the olive oil) in a bowl and whisk until smooth.
  3. Pour the marinade over the aubergines and mix well to ensure the aubergines are well coated in the marinade.
  4. Cover the bowl with cling film, place in the fridge and marinate for at least 30 minutes.
  5. Heat up a large frying pan until hot and add the olive oil. Using a slotted spoon, transfer the aubergines into the pan and cook on high heat for 8-10 minutes stirring regularly.
  6. Add the remaining marinade from the bowl, cover with lid and cook over medium to low heat for 20-25 minutes until the aubergines are soft and sticky.
  7. Serve with brown rice, spring onions, pomegranate & sesame seeds.

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