Juicy and Savory Eggplant Steak Recipe
Perfect Summer Superfood: Crispy Outside, Tender Inside Eggplant Steak
Say goodbye to mushy eggplant! This recipe involves lightly dehydrating the eggplant before pan-frying it until it’s crispy on the outside and tender on the inside. It’s a lighter alternative to traditional steak, packed with beneficial anthocyanins, making it a perfect summer dish. Follow this detailed recipe for an easy and delicious creation!
Main Ingredients- 2 Eggplants
- Salt, to taste
- Avocado oil, for frying
- 2-3 Tbsp Cornstarch
Sauce Ingredients- 1 Tbsp Soy Sauce
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Chopped Green Onions (or Scallions, optional)
- 1 Tbsp Soy Sauce
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Chopped Green Onions (or Scallions, optional)
Cooking Instructions
Step 1
Wash the eggplants thoroughly. Trim off the stems and cut them lengthwise in half.
Step 2
Make diagonal scores about 0.5cm apart on the cut surface of each eggplant half. Then, cut them into three equal pieces for easy eating. Scoring helps the eggplant absorb marinades better and cook faster.
Step 3
Place the eggplant pieces in a bowl and sprinkle with about 2 pinches of salt. Mix well and let them sit for 5-10 minutes. This process draws out excess moisture, resulting in a chewier texture.
Step 4
Lightly rinse the salted eggplant under running water to remove excess salt. Pat them completely dry with paper towels. Ensure they are thoroughly dry, as excess moisture can cause oil splattering during frying.
Step 5
Place the dried eggplant pieces into a zip-top bag. Add 2-3 tablespoons of cornstarch. Seal the bag and shake well to evenly coat each eggplant piece. This coating will ensure a crispy exterior when fried.
Step 6
Heat a generous amount of avocado oil in a frying pan over medium heat. Once the oil is hot, carefully place the coated eggplant pieces into the pan. Fry them until golden brown, mimicking a deep-frying effect. It’s best to cook over medium heat rather than high heat for even cooking.
Step 7
Flip the eggplant pieces to ensure all sides are evenly golden brown and crispy. Once cooked through, your delicious eggplant steak is ready! Enjoy the incredibly savory flavor that fills your mouth.
Step 8
In a separate small bowl, combine 1 tablespoon of soy sauce, 1/2 tablespoon of minced garlic, 1/2 tablespoon of gochugaru, and the chopped green onions. Mix well to create the dipping sauce. For a touch of sweetness, you can add a little sugar or corn syrup.
Step 9
Arrange the freshly cooked eggplant steaks on a serving plate. You can either drizzle the prepared sauce over the eggplant or serve it on the side for dipping. Eating them hot off the pan releases a burst of juicy flavor and delightful savoriness. These are perfect as a hearty side dish or a delicious accompaniment to your drinks!
