If you think you hate aubergines, think again, because this Sticky Ginger Aubergine recipe is hands down one of my favourite quick and easy dinner recipes! I hope you love it!
If you're a fan of aubergines, you'll love my Maple Tahini Aubergine or my Gochujang Eggplant recipe that are so simple to make but full of flavour! If you love this recipe, you might also enjoy my full collection of easy eggplant recipes, where I've rounded up all of my favorites in one place!
Hey hey, it's Em here and I just wanted to let you know that I've updated this recipe August 2026. It's now even tastier!!
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Why You'll Love This Recipe
- Takes less than 20 minutes to make - this is such a quick and easy weeknight recipe. It's become one of my boyfriend's and my favourite dishes to have in the week! So simple, so delicious!
- So tasty - despite only requiring a handful of ingredients, this recipe packs in a lot of flavour. It's also great for meal prep, because the longer the aubergines get stored in the fridge, the more the soy sauce infuses into the aubergine and makes the flavours pop! DELISH!
If you're looking for a side dish to serve with these gorgeous aubergines, why not try out my Chive Pockets? Or if you're wanting some protein, check out my honey ginger chicken or scallion chicken recipe.
Ingredients For This Sticky Ginger Aubergine Recipe
The centrepiece of this recipe is obviously the eggplant. It's the perfect texture to soak up all the delicious juices from the sauce!
(an image of the old recipe - throwback to this blue bowl I loved which sadly cracked...cry!!)
In addition to the aubergine, here are the other ingredients you'll need for this recipe:
- Cornflour
- Oil - for shallow frying
- Garlic
- Ginger
- Spring onion
- Sugar
- Light soy sauce
I would imagine (or hope to say the least) that you have all of the above ingredients in your cupboard/fridge! If not, buy them, and I promise you, you'll use them up in no time!
How To Make My Sticky Ginger Aubergine
Step 1 - Aubergine Prep
- Begin by slicing your aubergine into 1cm discs.
- Grab a bowl and add in your cornflour. Coat your aubergine discs in the cornflour (shake off excess cornflour leaving a thin layer) and set aside.
Step 2 - Fry Your Aubergine
- Place a frying pan on medium heat and add in a good glug of oil.
- Add in your aubergine and fry for 5 minutes on each side or until golden brown.
- Remove your aubergine and set aside on a plate.
Step 3 - Make Your Sauce and Stir In Your Aubergine
- Give your frying pan a little rinse and then prepare your sauce.
- Drizzle your pan with a bit of oil and place on medium heat.
- Add in your garlic, ginger, and spring onions. Fry for a couple of minutes until aromatic. Then, add in the sugar, soy sauce, and water.
- Add back in your aubergine and fry for 5 minutes, gently flipping and coating with the sauce.
- Once the sauce has thickened slightly and the eggplant is coated in the glossy sauce, remove from the heat and serve up with a bowl of sticky rice.
More Easy Recipes
For a Korean spin on the same eggplant magic, check out the Gochujang Eggplant Skewers in my 17 Best Korean Dishes roundup.
Sticky Ginger Aubergine
Ingredients
- 1 large aubergine or two smaller aubergines
- cornflour
- 3 garlic cloves minced
- 1 inch fresh ginger minced
- 2 spring onions finely sliced
- ½ tbsp sugar
- 3 tablespoon light soy sauce
- 100 ml water
To serve
- 2 portions sticky rice cooked
- 5 g chives finely sliced
Instructions
- Begin by slicing your aubergine into 1cm (ish) discs.
- Coat your aubergine discs in cornflour, shake off excess cornflour, leaving a thin layer, and set them aside.
- Place a non-stick frying pan on medium heat and add in a good glug of vegetable oil.
- Fry your coated aubergine in the pan for 5 minutes on each side (10 minutes total) or until golden brown. Remove and set aside.
- Rinse out your frying pan (or use another frying pan) and then place it back on the heat and drizzle with a splash of vegetable oil.
- Add in your garlic, ginger, and spring onions. Fry for a couple of minutes until aromatic. Then add in the sugar, light soy sauce, and water. Season with a good grinding of black pepper.
- Add back in your fried aubergines and simmer for 5 minutes, flipping them halfway through so that each side gets coated in the sauce.
- Once the sauce has thickened slightly and the aubergines are glossy, remove the eggplant pieces and serve up on your portions of sticky rice. Drizzle the remaining sauce from the pan over the aubergines. Sprinkle with chopped chives and enjoy!
Maeve says
Made this last night. Didn't have enough cornstarch to cover the slices so I just fried them and added the cornstarch to the sauce and put it on top. Still got yummy and sticky 😁
Emily says
Ooo that sounds amazing, love it! Glad you enjoyed it!
Lena Broberg says
Okey.
I think I had too much heat on stage 6.
Still edible and quite good.
I really want to try it again but then mind the heat=)
Emily Roz says
Hi Lena, thanks for your comment. I'm glad to hear you enjoyed them and want to make them again! As you said, some hobs are more powerful than others, so a lower heat might work better for your setup! Thank you once again and all the best, Em xx
Anne_justAnne says
Such a simple recipe for such amazing flavours. I am definitely keeping this on my go-to meal list.
When I've had aubergines in the past I've generally roasted them, but thanks to uncle Google I found this delicious recipe.
Emily Roz says
Thank you so much for your kind words! And, thank you Google for helping you find it! It's one of my favourite recipes too, so much flavour!! Thank you for making it! Em xx
Zainab Al-Obaidi says
I think this will be my new favourite aubergine recipe . Tastes great.thank you