{"id":549,"date":"2026-04-13T19:52:50","date_gmt":"2026-04-13T19:52:50","guid":{"rendered":"https:\/\/havewinewillpair.com\/staging\/4627\/?post_type=cuisine-recipe&p=549"},"modified":"2026-04-13T19:52:54","modified_gmt":"2026-04-13T19:52:54","slug":"garlic-eggplant","status":"publish","type":"cuisine-recipe","link":"https:\/\/havewinewillpair.com\/staging\/4627\/recipe\/garlic-eggplant\/","title":{"rendered":"Garlic Eggplant over Sushi Rice"},"content":{"rendered":"
\"Garlic<\/figure>\n\n\n

Japanese eggplant saut\u00e9ed in a dark garlic sauce served over a sushi rice patty. Deep umami flavor brings out the richness of a Malbec.<\/p>\n\n\nJump to Recipe<\/a>\n\n\n

Veggie Stars<\/h2>\n\n\n\n

Most common appetizers I see are either bread or meat based. I like to bring in more vegetables as a leading role for three reasons. One is balance of food in the overall dish makeup (starch vs. meat. vs. veg). Two is budget stretching, as vegetable tend to be less expensive. Three is it cares for many food limits (gluten, meat, etc).<\/p>\n\n\n\n

Eggplant is one of those \u201cmeaty\u201d vegetables that can take on a lot of flavor. Japanese eggplant is a favorite because it is less bitter and the skin softens quickly. It saut\u00e9s beautifully.<\/p>\n\n\n\n

Wine Pairing<\/h2>\n\n\n\n
Original Pairing: Domaine Bousquet Malbec

General Pairing: Malbec, medium Cabernet, Pinot Noir

Full Party Menu<\/a><\/pre>\n\n\n\n
Special Ingredients<\/h2>\n\n\n\n
Japanese Eggplant
<\/strong>A milder and easier to cook variety of eggplant if you can find them. If you only have access to standard eggplant, I would peel them and add more sauting time. The goal is to have a soft (but not mushy) texture.<\/p>\n\n\n\n
Equipment<\/h2>\n\n\n\n
Sautee Pan or Wok
<\/strong>I use a large hybrid pan that is curved with high walls. The important part is to have enough room for the volume of eggplant you are sauteeing at once (you want room to flip them around without sloshing out of the pan. You can also saute in batches and bring together when adding the sauce.<\/p>\n\n\n\n
Rice Cooker
<\/strong>If you do not have a rice cooker, I suggest you get one (you need a large one for servine a lot of guests.) I have done the stove top rice cooking, and its hard for sticky rice without scorching. My rice cooker gets the job done an keeps it warm without risk of burning.<\/p>\n\n\n\n
Circular form<\/strong>
A standard culinary tool that come in a variet of sizes. For this dish I used a 4-inch diameter, but you can go smaller.<\/p>\n\n\n\n
Planning the Dish<\/h2>\n\n\n\n
While much of this garlic eggplant dish is made the day of the event, the garlic sauce could be made ahead the day. The most time consuming part was forming rice paddies \u2013 which is optional. If you go that route, have the patties formed and ready before you begin saut\u00e9ing the eggplant.<\/p>\n\n\n\n
Timing the Elements<\/h2>\n\n\n\n
1 Day Prior<\/strong>: Make garlic sauce (or can be done early day).<\/p>\n\n\n\n
Early Day<\/strong>: Wash veg and prep garnishes<\/p>\n\n\n\n
2 hours to Serve<\/strong>: Make rice in cooker and keep warm<\/p>\n\n\n\n
1 hour to Serv<\/strong>e: Prepare sushi rice mixture and form patties<\/p>\n\n\n\n
30 min to Serve<\/strong>: chop eggplant and saute in batches if needed.<\/p>\n\n\n\n
10 min to Serve<\/strong>: plate eggplant over rice<\/p>\n\n\n\n
Serve<\/strong>: Garnish just before serving<\/p>\n\n\n\n
Plating Tips<\/h2>\n\n\n\n
Rice patties using a circular form about 3\u201d diameter.<\/p>\n\n\n\n
Toasted white sesame seeds and green onions pop against the dark sauce. I did long green onion slivers (versus chopped green onions). can also use chives<\/p>\n\n\n\n
(see Wares section for plating supplies & ideas)<\/a><\/p>\n\n\n\n
Pairing Alterations<\/h2>\n\n\n\n
Mushroom makeover<\/strong>
For an even deeper flavor, you could add or fully substitute mushrooms in this dish. Dried mushroom powder could provide an earthy umami kick. I keep a bottle of Trader\u2019s Joe Umami salt on hand for such occasions.<\/p>\n\n\n\n
Rice Options<\/strong>
While the rice is not the star, if sushi rice is just too much vinegar for your wine pairing, there are many alternatives. Short or broken rice cooked to be \u201csticky\u201d. Riced cauliflower. Or this would go great with all sorts of Asian noodles.<\/p>\n\n\n\n
Recipe<\/h2>\n\n\n
<\/div>
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\"Garlic<\/div>\n<\/div>\n
Garlic Eggplant over Sushi Rice<\/h2>\n
<\/div>\n\n
<\/div>\n
Japanese eggplant saut\u00e9ed in a dark garlic sauce served over a sushi rice patty. Deep umami flavor brings out the richness of a Malbec.<\/span><\/div>\n
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Prep Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Assembly <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>1 hour<\/span><\/span> hr<\/span> 29 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Equipment
<\/div><\/h3>
<\/div>
  • Rice Cooker<\/div><\/li>
  • Wok or Large Skillet<\/div><\/li>
  • 2-3 3" -4" Round Forms<\/div><\/li><\/ul><\/div>\n
    Ingredients
    <\/div>  <\/h3>
    Sushi Rice<\/h4>
    • 3<\/span> cups<\/span> 3\u00a0cups\u00a0sushi rice<\/span><\/li>
    • 3<\/span> cups<\/span> water<\/span><\/li>
    • 1\/3<\/span> cup<\/span> rice vinegar<\/span><\/li>
    • 1\/3<\/span> cup<\/span> granulated sugar<\/span><\/li>
    • 3<\/span> tbsp<\/span> sea salt<\/span><\/li>
    • 1<\/span> cooking spray<\/span> unflavored<\/span><\/li><\/ul><\/div>
      Garlic Eggplant<\/h4>
      • 1\/4<\/span> cup<\/span> 1\/4 cup vegetable oil<\/span> canola or neutral high heat oil<\/span><\/li>
      • 10<\/span> japanese eggplants<\/span> sliced in half rounds<\/span><\/li>
      • 1\/2<\/span> tsp<\/span> sea salt<\/span><\/li>
      • 1\/2<\/span> tsp<\/span> ground black pepper<\/span><\/li>
      • 8<\/span> cloves<\/span> garlic<\/span> chopped fine<\/span><\/li>
      • 1<\/span> cup<\/span> water<\/span><\/li>
      • 2<\/span> tbsp<\/span> oyster sauce<\/span><\/li>
      • 2<\/span> tbsp<\/span> tamari sauce<\/span> (or soy sauce if gluten is not an issue)<\/span><\/li>
      • 1<\/span> tbsp<\/span> fresh grated ginger<\/span><\/li>
      • 1<\/span> tsp<\/span> corn starch<\/span><\/li><\/ul><\/div>
        Finishing<\/h4>
        • 4<\/span> green onions<\/span> chopped<\/span><\/li>
        • 2<\/span> tbsp<\/span> sesame seeds<\/span> toasted preferred<\/span><\/li>
        • 1<\/span> cup<\/span> oyster sauce<\/span><\/li><\/ul><\/div><\/div>\n
          Instructions
          <\/div> <\/h3>
          Sushi Rice Rounds<\/h4>
          • Pour rice in sieve and rinse under cold water for 30 seconds and let water drain. Do this step 4 times.<\/span><\/div><\/li>
          • Put rinsed rice in rice cooker. Add 3 cups water and cook rice according to equipment's instructions (may just be a "white rice" button).<\/span><\/div><\/li>
          • While rice is cooking, blend rice, sugar and salt together in small bowl and stir to dissolve. (You can also start working cooking Garlic Eggplant while rice is cooking)<\/span><\/div><\/li>
          • Once rice is done cooking place in large bowl (allow to cool slightly if too hot to handle). <\/span><\/div><\/li>
          • Sprinkle vinegar mixture over rice a bit at a time, stirring rice to incorporate. You want the rice to still be warm.<\/span><\/div><\/li>
          • Spray round forms with a bit of cooking spray to help reduce sticking. You may wipe some off if too much.Place round form on parchment lined baking tray. <\/span><\/div><\/li>
          • Place abut 1\/4 cup of warm rice into middle of form and gently press down. You may use a round cup that is just smaller than the form to apply even pressure. Do not over press, you want a nice circular patty that stays together.Gently lift form while pressing down on rice patty to release.<\/span><\/div><\/li>
          • Regrease form and move to another section of tray. Repeat process until all the patties are made.Use immediately or store in refrigerator in an airtight container (you can use plastic food wrap between patties to enable you to stack them.<\/span><\/div><\/li><\/ul><\/div>
            Garlic Eggplant<\/h4>
            • Heat oil in large saut\u00e9 pan or wok on medium-high heat.<\/span><\/div><\/li>
            • Add cut up eggplant into pan and season with salt and pepper. Stir fry for about 4 min to soften.<\/span><\/div><\/li>
            • Add garlic and allow to heat till fragrant for about 30 to 60 seconds.<\/span><\/div><\/li>
            • Add one cup of water and cover. Turn down heat to allow to simmer until water is absorbed. <\/span><\/div><\/li>
            • In a small bowl, combine sugar, corn starch, oyster sauce and tamari sauce. Stir to dissolve sugar and starch<\/span><\/div><\/li>
            • Once water is gone from pan, pour in sauce mixture over eggplant to coat. Allow to thicken to a thin sauce.<\/span><\/div><\/li><\/ul><\/div>
              Assembly<\/h4>
              • Gather all prepared garnishes so you can quickly plate and serve.<\/span><\/div><\/li>
              • Plate sushi rice patty directly on plate.<\/span><\/div><\/li>
              • Once garlic eggplant is done, pour a spoonful in center of patty.<\/span><\/div><\/li>
              • Garnish with green onion and sesame seeds. Squeeze out small dabs of oyster sauce around patty (optional).<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n\n\n
                <\/div>\n
                <\/div><\/path><\/g><\/g><\/svg><\/span> 
                <\/div><\/div>\n
                Keyword <\/span>eggplant, Gluten-free, vegetarian<\/span><\/div><\/div>\n
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