Colorful & Healthy Stir-fried Eggplant with Eggs
Vibrant and Nutritious Eggplant and Egg Stir-fry – A Perfect Side Dish!
Experience the delightful combination of tender eggplant and fluffy scrambled eggs in this simple yet incredibly healthy dish. This stir-fry is packed with colorful vegetables, offering a burst of flavor and nutrients that appeals to everyone. Elevate your meal with this delightful and wholesome creation!
Ingredients for Eggplant and Egg Stir-fry- 1 eggplant (medium size)
- 1/2 onion (medium size)
- 2 mini bell peppers (using various colors is recommended for visual appeal)
- 4 eggs
- 1 Tbsp oyster sauce
- 1 Tbsp cooking wine (mirin or sake)
- Cooking oil (generous amount)
- Salt (to taste)
- Sesame seeds (a pinch, for garnish)
Cooking Instructions
Step 1
Start by thoroughly washing all your vegetables. Cut the eggplant into bite-sized pieces, about 0.7-1cm thick, either half-moon or cubes. Slice the onion thinly or chop it coarsely. Remove the seeds from the mini bell peppers and cut them into similar sizes. This preparation makes for even cooking and easy eating.
Step 2
In a bowl, crack the 4 eggs. Add a pinch of salt (this helps eliminate any eggy smell and adds flavor). Whisk the eggs with a fork or whisk until the yolks and whites are well combined and smooth. Ensure there are no streaks of white or yolk left for a consistently tender result.
Step 3
Heat a frying pan over medium heat and add a generous amount of cooking oil. Pour in the whisked egg mixture. Before the eggs are fully set, use chopsticks or a spatula to gently scramble them into large, fluffy curds. Avoid breaking them into very small pieces, as larger curds provide a more satisfying texture. Once cooked, transfer the scrambled eggs to a separate plate.
Step 4
In the same pan, add a little more cooking oil if needed. First, sauté the sliced onions until they become translucent and fragrant. (If using garlic, you can add about 1/2 Tbsp of minced garlic here to enhance the flavor). Once the onions are softened, add the prepared eggplant and mini bell peppers. Stir-fry until the vegetables are slightly tender. Add 1 Tbsp of oyster sauce and 1 Tbsp of cooking wine to add umami and depth of flavor. Stir everything together to ensure the seasonings are evenly distributed.
Step 5
Finally, gently fold the scrambled eggs back into the pan with the stir-fried vegetables. Mix carefully to avoid breaking the eggs too much. Transfer the finished stir-fry to a serving dish. Sprinkle a pinch of sesame seeds on top for a final touch of flavor and visual appeal. Enjoy this delicious and healthy eggplant and egg stir-fry as a wonderful accompaniment to your meal!
