Simple Stir-Fried Eggplant with Oyster Sauce
Soft Texture & Savory Flavor! How to Make Delicious Stir-Fried Eggplant with Oyster Sauce
A staple side dish, easy and quick to make! The tender texture of eggplant combined with the rich savory taste of oyster sauce creates a beloved dish for everyone. This irresistible eggplant recipe is perfect for your monthly rotation! Let’s get cooking! (Measurements are based on Korean cooking spoons: large spoon = Tbsp, small spoon = tsp.)
Main Ingredients
- 2 Eggplants (approx. 318g)
- A small amount of Green Onion (approx. 15g)
- 0.5 Tbsp Minced Garlic
- 2.5 Tbsp Grapeseed Oil
- A pinch of Toasted Sesame Seeds
Seasoning Ingredients
- 0.4 Tbsp Oyster Sauce
- 0.5 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Sesame Oil
For Salting Eggplant
- 0.7 tsp Salt
- 0.4 Tbsp Oyster Sauce
- 0.5 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Sesame Oil
For Salting Eggplant
- 0.7 tsp Salt
Cooking Instructions
Step 1
Thoroughly wash the 2 eggplants under running water, gently rubbing with your hands. Trim off the ends.
Step 2
Cut the washed eggplants in half lengthwise, then slice them diagonally into about 3mm thick pieces. Slicing them too thick will take longer to cook.
Step 3
Place all the sliced eggplant into a large bowl. Sprinkle evenly with 0.7 tsp of salt. Gently mix with a spoon and let the eggplant sit for 10-15 minutes to draw out moisture. Stirring once in between can help.
Step 4
Once the eggplant is salted, put on disposable gloves and squeeze out as much water as possible by pressing down firmly. This step prevents the dish from becoming watery and ensures the eggplant cooks up tender.
Step 5
Finely chop the green onion. Measure out 0.5 Tbsp of minced garlic. Having these ready will add wonderful aroma to your dish.
Step 6
In a stir-fry pan, combine the chopped green onion, minced garlic, and 2.5 Tbsp of grapeseed oil. Place over medium heat on the stove. Stir continuously to prevent the garlic from burning, cooking until it turns lightly golden and fragrant. This process mellows the pungency of the garlic.
Step 7
Add the squeezed eggplant to the pan. Continue to stir-fry over medium heat for about 4 minutes, or until the eggplant turns a vibrant purple color and softens. You can taste a piece to check for doneness and adjust the cooking time as needed.
Step 8
Once the eggplant is cooked to your liking, add 0.4 Tbsp of oyster sauce to the pan. The deep savory flavor of the oyster sauce will enhance the eggplant’s taste.
Step 9
Next, add 0.5 Tbsp of gochugaru (Korean chili flakes) for color and a hint of spice. Feel free to increase the amount of gochugaru if you prefer it spicier.
Step 10
Stir everything together well to ensure the sauce coats the eggplant evenly. Cook until the gochugaru has beautifully colored the eggplant. Turn off the heat, being careful not to burn the seasonings.
Step 11
With the heat off, drizzle in 0.5 Tbsp of sesame oil and gently toss to add gloss and a nutty aroma. Adding sesame oil at the end preserves its fragrance.
Step 12
Finally, transfer the stir-fried eggplant to a serving dish and sprinkle with toasted sesame seeds. Your delicious stir-fried eggplant with oyster sauce is ready to be enjoyed! Serve with warm rice for a delightful meal.
