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If you - like me – are always looking for deliciously-new ways to cook aubergine, you need to try these garlicky aubergine steaks.

Cooked until crisp on the outside yet soft and tender within – these juicy slices of aubergine are drenched in a sticky garlicky sauce that is craveably-moreish.

The great thing about this startlingly-quick dish is that you can serve it as a side dish as part of a larger Asian spread; or even enjoy it as a main course in itself, piled over a big bowl of rice!

Steps For Making These Aubergine “Steaks”

Start by slicing a large aubergine into 1 inch thick rounds. Salt the slices generously and leave them to rest for 20-30 minutes to draw out the excess moisture. After this time, completely pat-dry the aubergine slices with paper towels.
Whisk together your sauce with a handful of key ingredients including
- Light soy sauce
- Dark soy sauce
- Rice vinegar
- Brown sugar
- Water
- Corn flour

Cook the aubergine, lightly pan-frying the slices in oil. Flip halfway to ensure the slices cook through evenly. Once the aubergine steaks are charred and brown on the outside, set aside.

Gently heat the holy trinity of ginger, garlic and chilli flakes in the same pan, along with a splash of oil.
Pour in the prepped sauce and let it come to a lively simmer.

Add the cooked aubergine “steaks” turning them to ensure that they are evenly coated with that beautiful sauce. Let it simmer some more for the sauce to thicken and for the aubergine to absorb that rich flavour.
Garnish the dish with scallions and sesame seeds. Serve hot with rice and dive in!

If you enjoyed these garlic aubergine “steaks,” you may also enjoy the following recipes from our archives:

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Spicy Sesame Tofu

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Garlicky Aubergine Steaks

These juicy tender aubergine “steaks” are rich in all the right flavours courtesy a sticky garlicky sauce that is perfect for sopping up with a big bowl of rice!

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Prep Time 5

Cook Time 15

Course Main Course, Side Dish

Cuisine Asian, Contemporary

Servings 2

Ingredients

1 large aubergine
salt as required
1 tbsp dark soy sauce
2 tbsp light soy sauce
1½-2 tbsp rice vinegar
2-3 tsp brown sugar
3 tbsp water
½ tbsp corn flour + more as required
1-2 tbsp cooking oil
3-4 cloves of garlic, minced
1 knob of ginger, grated
2-3 tsp gochugaru/ crushed red pepper flakes
sesame seeds (for garnish)
scallions (for garnish)

Instructions

Start by slicing a large aubergine into 1 inch thick rounds. Salt the slices generously and leave them to rest for 20-30 minutes to draw out the excess moisture.
In the meanwhile, mix together a quick sauce with the soy sauces, rice vinegar, brown sugar, water & corn flour.
Completely pat-dry the aubergine slices with paper towels.
Optional: lightly coat the slices with corn flour.
Lightly pan-fry the aubergine slices in oil. Flip halfway to ensure the slices cook through evenly. Once the aubergine is charred and brown on the outside , set aside.
In the same pan , heat another splash of oil, and add the minced garlic, grated ginger, gochugaru/ chilli flakes.
Once the spice mixture is fragrant, pour in the prepared sauce.
If required, add a bit more water; let the sauce come to a lively simmer and thicken.
Drop in the cooked aubergine slices, turning them to ensure that they are evenly coated with that beautiful sauce. Let it simmer some more for the sauce to thicken and for the aubergine to absorb that rich flavour.
Garnish with sesame seeds and scallions. Serve over rice & DIVE IN!

Video

Keyword asian-style aubergine dish, garlic aubergine steak, vegan aubergine steaks

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