Chewy Pan-Fried Eggplant with Perilla Oil
Enjoy the Perfect Chewy Texture: Pan-Fried Eggplant with Perilla Oil
Many people dislike eggplant due to its mushy texture. Here’s a recipe for pan-fried eggplant with perilla oil that boasts a delightful chewy bite!
Main Ingredients- 2 eggplants
- 1 pinch of salt (for salting the eggplant)
- 4 Tbsp perilla oil (for frying)
Seasoning Sauce- 2 Tbsp soy sauce
- A little chives (finely chopped)
- 1 green chili pepper (for a bit of spice, remove seeds and mince if desired)
- 1 tsp minced garlic
- 1 tsp gochugaru (Korean red pepper flakes)
- 2 tsp plum extract (maesilcheong)
- 2 Tbsp soy sauce
- A little chives (finely chopped)
- 1 green chili pepper (for a bit of spice, remove seeds and mince if desired)
- 1 tsp minced garlic
- 1 tsp gochugaru (Korean red pepper flakes)
- 2 tsp plum extract (maesilcheong)
Cooking Instructions
Step 1
First, wash the eggplants thoroughly and pat them dry. Trim off the ends, then slice them diagonally into pieces about 0.3 to 0.5 cm thick. Sprinkle a pinch of salt over the sliced eggplant and let it sit for about 5 minutes. This step draws out excess moisture, preventing the eggplant from becoming mushy when cooked and helping it achieve a wonderfully chewy texture.
Step 2
While the eggplant is salting, let’s prepare the delicious seasoning sauce. In a small bowl, combine 2 Tbsp soy sauce, the finely chopped chives, the minced green chili pepper (you can remove the seeds for less heat), 1 tsp minced garlic, 1 tsp gochugaru, and 2 tsp plum extract. Mix everything well until thoroughly combined. Feel free to adjust the amount of soy sauce or plum extract to your preference.
Step 3
Now it’s time to pan-fry the eggplant! I like using a grill pan for an extra appetizing look. Heat 4 Tbsp of perilla oil in a pan over medium heat. Once the oil is warm, carefully add the salted eggplant slices. Fry them over medium-low heat, flipping occasionally, until they are nicely browned and tender, but still have a slight chew. Be careful not to burn them.
Step 4
Arrange the beautifully pan-fried eggplant slices on a serving plate. Drizzle the prepared seasoning sauce evenly over the eggplant. And there you have it – your delicious, chewy pan-fried eggplant with perilla oil is ready! It’s best enjoyed warm, making it a fantastic side dish for any meal or a great accompaniment to a cold drink.
