Spicy & Savory Stir-Fried Eggplant with Doubanjiang
Easy Homemade Side Dish: How to Make Stir-Fried Eggplant with Onion and Doubanjiang
Usually, stir-fried eggplant is made with oyster sauce, but today I’m sharing a ‘Doubanjiang Eggplant Stir-fry’ recipe for a spicier, more flavorful twist! It’s a fantastic side dish for any meal and a great accompaniment for drinks. ^^
Main Ingredients
- Eggplant 210g (approx. 1.5 medium)
- Onion 1/2 medium (approx. 125g)
Cooking Instructions
Step 1
First, remove the stem and any leafy parts from the eggplant. Wash it thoroughly under running water. Pat the eggplant dry with paper towels to remove excess moisture; this helps prevent oil splattering during cooking. Once dry, trim off the ends and slice the eggplant into bite-sized pieces, about 1.5cm thick and shaped like half-moons.
Step 2
Peel the onion, wash it clean, and then slice it thinly into strips. Sliced onions will cook down easily and add a wonderful sweetness and depth of flavor to the dish.
Step 3
Heat a frying pan over medium heat and add a generous amount of olive oil (or your preferred cooking oil). Once the oil is shimmering, add the sliced onions and stir-fry for about 2-3 minutes until they become translucent. This process brings out the natural sweetness of the onions.
Step 4
When the onions are translucent, add the sliced eggplant to the pan. Stir in 2 tablespoons of doubanjiang and 1 tablespoon of oyster sauce. Continue to stir-fry over medium heat for about 2 minutes, or until the eggplant is tender and has absorbed the flavors. Keep stirring to prevent sticking or burning. Finish by sprinkling a pinch of sesame seeds over the top for garnish. Enjoy your delicious stir-fry!
