Chewy Stir-Fried Eggplant
How to Make Delicious and Chewy Stir-Fried Eggplant
This stir-fried eggplant recipe offers a delightful chewy texture, distinct from the usual soft or mashed preparations. By lightly salting and then stir-frying, the eggplant becomes wonderfully firm and satisfying. Eggplant is available year-round, making this a versatile dish to enjoy anytime. Perfect as a side dish! #EggplantRecipe #KoreanSideDish #Homemade
Main Ingredients- 2 eggplants
- 1/2 green onion
- 1 red chili pepper
- 1 Tbsp coarse sea salt (for salting eggplant)
Seasoning Ingredients- 1 tsp oyster sauce
- 1 Tbsp minced garlic
- 1 Tbsp soybean oil (or cooking oil)
- 1 Tbsp sesame seeds (ground)
- 2 Tbsp sesame oil
- Pinch of black pepper
- 1 tsp oyster sauce
- 1 Tbsp minced garlic
- 1 Tbsp soybean oil (or cooking oil)
- 1 Tbsp sesame seeds (ground)
- 2 Tbsp sesame oil
- Pinch of black pepper
Cooking Instructions
Step 1
First, finely chop the green onion and red chili pepper. These will add flavor and color to the dish. Chopping them finely ensures they integrate well during the stir-frying process and look appealing as a garnish.
Step 2
Wash the eggplants thoroughly and trim off the ends. Cut them in half lengthwise, then slice each half into about 0.5 cm thick pieces. Aim for pieces that are not too thin, as they can break apart easily during cooking. Slices can be semi-circular or larger cuts.
Step 3
Place the sliced eggplant in a bowl and sprinkle evenly with 1 Tbsp of coarse sea salt. Let it sit for about 10 minutes, or until the eggplant pieces are pliable enough to bend without breaking. This salting process draws out some moisture, which is key to achieving a chewy texture when stir-fried.
Step 4
After salting, rinse the eggplant pieces briefly under running water to remove excess salt. Gently squeeze out the moisture with your hands. Be careful not to squeeze too hard, as this can make the eggplant absorb too much oil later. You want to remove just enough water to prevent sogginess. Heat 1 Tbsp of soybean oil (or your preferred cooking oil) in a pan over medium heat, and add the squeezed eggplant to begin stir-frying.
Step 5
As the eggplant starts to soften and become translucent, add the chopped green onion and red chili pepper to the pan. Continue to stir-fry everything together. In the final moments of cooking, drizzle in 2 Tbsp of sesame oil, add 1 Tbsp of ground sesame seeds, and a pinch of black pepper. Stir well to combine and finish cooking. Optionally, you can add 1 tsp of oyster sauce at this stage for an extra savory flavor.
Step 6
Transfer the delicious stir-fried eggplant to a serving plate. For an extra touch of visual appeal and flavor, sprinkle some whole sesame seeds over the top.
Step 7
While steamed and seasoned eggplant is also delicious, I personally prefer this method of lightly salting and then stir-frying. It brings out a wonderfully chewy texture that makes the eggplant incredibly satisfying to eat, especially as a side dish.
Step 8
Adding just a teaspoon of oyster sauce while stir-frying significantly enhances the flavor without needing many other seasonings. This makes it a perfect, nutritious, and tasty eggplant dish, especially during the summer when eggplant is in season.
Step 9
Adding a single red chili pepper truly elevates the dish, giving it a vibrant color and making it look much more sophisticated. The visual appeal is just as important as the taste, making your meal a feast for the eyes as well!
