Delicious sticky Asian style eggplant  Learn

My soul and hands belong in the kitchen. It’s my happy place, and best of all is that it allows me to gift happiness to others.

In 2019, I created a virtual gourmet group called “Kaust, what have you cooked today?”, which now counts 510 members. During lockdown the group really blossomed as I was also sharing inspirational posts/recipes.

As for the themed cooking challenges, they really made a difference when the lockdown first started. The challenges were very well received because everyone was at home, cooking more than usual, since the restaurants were closed.

Both have kept our spirits up in time of isolation.

Delicious sticky Asian style eggplant 

Delicious sticky Asian style eggplant

I loooove eggplants aka aubergines! They are so versatile, having such a meaty pulp it is suitable for stuffing, frying, roasting, baking, and grilling. It is an excellent carrier of fragrances due to its spongy texture which absorbs the flavours it comes in contact with. It pairs wonderfully with combinations of herbs, garlic, paprika and other dried spices, tomato sauce, cheeses, there are really no limits! I love making this recipe quite often as it's quick, healthy and full of umami. 

Serves: 4

Cook and prep time: 40 minutes


  • 2 eggplants
  • 1 teaspoon salt 
  • 3 tablespoon less salt soy sauce
  • 1 tablespoon rice vinegar 
  • 1 tablespoon water
  • 1 tablespoon honey
  • 1 and ½ tablespoon cornstarch
  • 2 and ½ tablespoon sunflower oil
  • 1 heaped teaspoon ginger 
  • 3 minced garlic cloves
  • A sprinkle of sesame seeds


  • Cut the eggplant in bite size pieces and sprinkled with salt.
  • Leave for 15 minutes to release the water, then drain, pat dry and toss with 1 tablespoon of cornstarch.
  • Heat 2 tablespoons of oil in a frying pan and cook the eggplant pieces on both sides until they have a nice colour and they are soft, around 8-10 minutes.
  • While the eggplant is cooking combine in a bowl: the soy sauce, water, rice vinegar, honey and ½ tablespoon cornstarch.
  • Add the remaining ½ tablespoon of oil in the frying pan and add the garlic and ginger. 
  • Stir a few times till fragrant then add the eggplant back into the pan together with the sauce from the bowl.
  • Stir well so that the eggplant is evenly coated and the sauce thickens.
  • Sprinkle with sesame seeds and enjoy it hot next to noodles or rice.

Stay healthy and happy cooking!