Chewy Stir-Fried Eggplant
Altoran Recipe: Chewy Stir-Fried Eggplant Without the Mushiness
Eggplant can be a polarizing ingredient due to its texture. This recipe is designed to make eggplant chewy and delicious, avoiding the typical mushy consistency. Based on a secret method introduced by Altoran, break your preconceptions about stir-fried eggplant and create a delectable side dish that everyone will love.
Main Ingredients- 3 Eggplants
Seasoning & Other Ingredients- 1/2 Tbsp Soy Sauce
- 2 Pinches Black Pepper
- 1 Tbsp Perilla Oil
- 1 Tbsp Minced Garlic
- 1/3 Cup Scallion (white parts mainly)
- 1/2 King Oyster Mushroom
- 1/2 Onion
- 1/2 Tbsp Soy Sauce
- 2 Pinches Black Pepper
- 1 Tbsp Perilla Oil
- 1 Tbsp Minced Garlic
- 1/3 Cup Scallion (white parts mainly)
- 1/2 King Oyster Mushroom
- 1/2 Onion
Cooking Instructions
Step 1
Wash the eggplants thoroughly and slice them into 0.5cm thick rounds. While the Altoran recipe suggests slicing them lengthwise, you can also slice them diagonally according to your preference. Place the sliced eggplants in a bowl, sprinkle with about 1/2 Tbsp of salt, and let them sit for 10 minutes. This step draws out excess moisture, preventing the stir-fry from becoming watery and ensuring a chewy texture.
Step 2
After salting for 10 minutes, squeeze out as much moisture as possible from the eggplants by hand. It’s crucial to squeeze them firmly, as any remaining water can make the eggplant mushy when cooked.
Step 3
Season the squeezed eggplants. Add 1/2 Tbsp of soy sauce and 2 pinches of black pepper, then gently toss to coat. Let it sit for a moment to allow the seasoning to penetrate.
Step 4
Prepare the other ingredients. Finely chop the white parts of the scallions. (Frozen scallions can also be used.) Slice the king oyster mushroom into 0.5cm thick diagonal pieces, and chop the onion into similar-sized pieces. Heat 1 Tbsp of perilla oil and 1 Tbsp of minced garlic in a pan over low heat to release their fragrance. Adding the chopped scallions at this stage will allow their sweetness and aroma to infuse into the oil.
Step 5
Reduce the heat to medium-low. Pour 1/2 Tbsp of soy sauce along the edge of the pan to add a fragrant depth. The slightly caramelized soy sauce will create a wonderful aroma.
Step 6
Add 1 Tbsp of soybean paste (doenjang) and stir-fry until all ingredients are well combined. It’s important to keep the heat at medium to prevent the soybean paste from burning. The savory flavor of the soybean paste will create a fantastic harmony with the eggplant.
Step 7
Add the seasoned eggplant and stir-fry for about 2 minutes until the ingredients are well incorporated. To maintain the chewy texture, avoid overcooking the eggplant; stir-frying quickly over medium-high heat is key.
Step 8
Finally, add the chopped onion and king oyster mushrooms and stir-fry for another minute until they soften slightly. (The original recipe also includes green and red bell peppers, but you can omit or add them according to your preference.)
Step 9
Finish by sprinkling sesame seeds generously over the top. Your chewy and flavorful stir-fried eggplant is ready! It makes an excellent side dish for a warm bowl of rice.
