Chewy Stir-Fried Eggplant
[Al-Toran Recipe] Make Chewy and Delicious Stir-Fried Eggplant!
I made this delicious stir-fried eggplant using eggplants that were languishing in the fridge. Based on the Al-Toran recipe, adding chili powder and using perilla oil instead of sesame oil makes it even more flavorful. The original recipe included bell peppers, but my family didn’t particularly like them in this dish, so I omitted them. This dish is perfect as a side for rice or for entertaining guests.
Main Ingredients
- 3 eggplants
- 1/2 onion
- 1 stalk green onion
Seasoning Sauce
- 3 Tbsp soy sauce
- 1/2 Tbsp soup soy sauce
- 3 Tbsp cooking wine (mirin)
- 1/2 Tbsp chili powder
- 2 Tbsp oligosaccharide
- 1 Tbsp perilla oil
- 1 Tbsp toasted sesame seeds
- 3 Tbsp soy sauce
- 1/2 Tbsp soup soy sauce
- 3 Tbsp cooking wine (mirin)
- 1/2 Tbsp chili powder
- 2 Tbsp oligosaccharide
- 1 Tbsp perilla oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Wash the 3 eggplants thoroughly, trim the ends, cut them in half lengthwise, and then slice them diagonally into about 0.7cm thick pieces. This cut helps the seasoning penetrate evenly and improves the texture when cooked.
Step 2
In a bowl, toss the sliced eggplants with 1 Tbsp of coarse salt and let them sit for about 30 minutes to draw out moisture. Salting the eggplant helps reduce its mushy texture and enhances its chewy quality.
Step 3
While the eggplant is salting, thinly slice the 1/2 onion and diagonally slice the 1 green onion stalk. (Tip: You can add 1 red chili pepper or 1 green chili pepper at this stage for added color and flavor.)
Step 4
In a separate bowl, combine 3 Tbsp soy sauce, 1/2 Tbsp soup soy sauce, 3 Tbsp cooking wine, 1/2 Tbsp chili powder, and 2 Tbsp oligosaccharide. Mix well to create the seasoning sauce. (Tip: Adding 1 Tbsp minced garlic will make this dish even more savory. While not in the original recipe, it’s highly recommended!)
Step 5
After about 30 minutes, you’ll notice that the salted eggplants have released moisture and become softer.
Step 6
Rinse the salted eggplants briefly under cold running water to remove excess salt. Then, squeeze out as much water as possible with your hands. Properly draining the eggplant is crucial to prevent it from becoming mushy during stir-frying and to maintain its chewy texture.
Step 7
Heat a pan with a generous amount of cooking oil over medium heat. First, stir-fry the sliced onions until translucent to release their aroma. Then, add the drained eggplant and stir-fry until it just begins to soften. Finally, add the prepared seasoning sauce and stir-fry over medium-low heat until the eggplant and onions are well coated.
Step 8
Add the sliced green onions and red chili pepper (if using) and stir-fry quickly just to combine. Right before turning off the heat, drizzle in 1 Tbsp of fragrant perilla oil and sprinkle with 1 Tbsp of toasted sesame seeds to finish. Avoid overcooking, as this can make the eggplant mushy.
Step 9
Even if you weren’t a fan of eggplant due to its mushy texture, this salted and stir-fried version offers a delightfully firm and chewy bite, making it incredibly enjoyable. Complete a satisfying meal with a bowl of warm rice!
