Chewy and Delicious Stir-Fried Eggplant Side Dish
Golden Recipe! How to Make a Chewy and Savory Stir-Fried Eggplant Side Dish
This eggplant stir-fry side dish is so addictive, you won’t be able to stop reaching for it! Its chewy texture and savory flavor are so delicious that even my husband, who usually dislikes eggplant, loves this dish. It’s a perfect rice companion!
Ingredients
- 2 eggplants
- 1 Tbsp salt (for salting the eggplant)
- 2 Tbsp soy sauce
- 1 Tbsp corn syrup (or oligosaccharide)
- A little sesame oil
- A little sesame seeds
- 1/4 stalk green onion
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
First, wash the eggplants thoroughly under running water. Trim off the ends and slice them diagonally into approximately 5-6mm thick pieces. Slicing them neither too thin nor too thick will result in the best texture when cooked.
Step 2
The key to a great stir-fried eggplant is ‘salting the eggplant’! Lightly salting the eggplant before stir-frying helps to draw out moisture, resulting in a wonderfully chewy texture. Place the sliced eggplants in a large bowl, sprinkle with 1 tablespoon of salt, and gently mix. (The amount of salt in the photo is just a reference; please use 1 tablespoon measured with a spoon for accuracy.)
Step 3
Let the salted eggplants sit for 10 minutes. You’ll notice that water starts to come out of the eggplant due to osmosis. After 10 minutes, mix the eggplant pieces again, turning them over, and let them salt for another 10 minutes. This process should take about 20 minutes in total.
Step 4
While the eggplant is salting, prepare the other ingredients for the stir-fry. Finely chop 1/4 stalk of green onion and measure out 1/2 tablespoon of minced garlic.
Step 5
After the 20 minutes of salting (10 minutes x 2), you’ll see a significant amount of water has been drawn out, as shown in the photo. This removed moisture is what prevents the eggplant from becoming mushy when cooked.
Step 6
Do not rinse the salted eggplant. Instead, take handfuls of the salted eggplant and squeeze out as much water as possible with your hands. This ensures the eggplant absorbs the seasoning well and prevents excess liquid from forming during cooking. Since the eggplant is already seasoned from the salt, you won’t need to add much extra seasoning later.
Step 7
Now it’s time to stir-fry. Heat a lightly oiled pan over medium heat. Add the chopped green onions and minced garlic, and sauté until fragrant to create an infused oil. This aromatic green onion and garlic oil will add wonderful depth of flavor to your eggplant dish.
Step 8
Keep the heat on low to medium-low, stirring constantly to prevent the green onions and garlic from burning. This gentle cooking process will create a flavorful infused oil without scorching the aromatics.
Step 9
Once the green onion and garlic oil is fragrant, add the squeezed eggplant to the pan. Increase the heat to medium-high and stir-fry quickly. Toss the eggplant frequently to ensure it absorbs the fragrant oil evenly. Stir-frying on medium-high heat helps maintain the eggplant’s chewy texture without making it mushy.
Step 10
When the eggplant has absorbed some of the green onion and garlic oil, add 2 tablespoons of soy sauce and 1 tablespoon of corn syrup to season. The corn syrup adds a lovely gloss and a touch of sweetness that enhances the overall flavor. Finally, drizzle in a little sesame oil and generously sprinkle with sesame seeds for a nutty aroma. Mix everything well to combine. Your delicious stir-fried eggplant is ready! It’s wonderful as a side dish on its own, or try serving it over a bowl of warm rice for a truly satisfying meal.
