Spicy Stir-Fried Eggplant
Delicious Spicy Stir-Fried Eggplant!
Here’s a recipe for spicy stir-fried eggplant made with seasonal purple eggplants, cooked until perfectly tender and not watery. This dish is a wonderful side for rice and also makes a great simple snack to enjoy with drinks. The combination of soft eggplant and a sweet and spicy sauce is exquisite.
Main Ingredients- 2 eggplants
- A small amount of green onion (about 1/4 stalk)
- 2 red chili peppers (or use Cheongyang peppers for extra spice)
Seasoning Ingredients- 1 tsp salt (for salting eggplant)
- 2 Tbsp olive oil
- 1 Tbsp chili powder (gochugaru)
- 1/2 Tbsp soy sauce
- 2 Tbsp oligosaccharide (adjust sweetness to your preference)
- 1 tsp rice wine (mirin or cooking wine)
- 1/2 Tbsp minced garlic (optional, for enhanced flavor)
- A little sesame oil
- A little sesame seeds
- 1 tsp salt (for salting eggplant)
- 2 Tbsp olive oil
- 1 Tbsp chili powder (gochugaru)
- 1/2 Tbsp soy sauce
- 2 Tbsp oligosaccharide (adjust sweetness to your preference)
- 1 tsp rice wine (mirin or cooking wine)
- 1/2 Tbsp minced garlic (optional, for enhanced flavor)
- A little sesame oil
- A little sesame seeds
Cooking Instructions
Step 1
Wash the 2 eggplants thoroughly under running water and trim off the stems. Cut them in half lengthwise, then slice into half-moon shapes about 0.5cm thick. In a bowl, combine the sliced eggplant with 1 teaspoon of salt and toss well. Let it sit for 5 minutes to salt. After salting, squeeze out as much moisture as possible by hand. This step is crucial to prevent the eggplant from releasing water when stir-fried, resulting in a better texture.
Step 2
Finely chop the green onion and mince the red chili peppers (remove seeds if you prefer less heat). If using Cheongyang peppers, the dish will be spicier.
Step 3
Heat 2 tablespoons of olive oil in a pan over medium heat. Add the chopped green onion and stir-fry for about 30 seconds until fragrant. Add the squeezed eggplant to the pan and stir-fry together. Next, add 1 tablespoon of chili powder, 1/2 tablespoon of soy sauce, 2 tablespoons of oligosaccharide, and 1 teaspoon of rice wine. Stir well to coat the eggplant evenly with the seasonings and continue to stir-fry. *Set aside the sesame oil and sesame seeds for the end of cooking. You can adjust the amount of oligosaccharide based on your preferred sweetness.
Step 4
Add the minced garlic (if using) and the minced red chili peppers to the pan. Stir-fry over high heat for 2-3 minutes, constantly tossing. It’s important to cook quickly over high heat to prevent the eggplant from becoming too mushy. *Tip: For easier cooking, mix all the sauce ingredients in a small bowl beforehand and pour them into the pan all at once. This also helps prevent the sauce from burning.
Step 5
Just before turning off the heat, drizzle in a little sesame oil and sprinkle with sesame seeds. The fragrant sesame oil and nutty sesame seeds add a final touch of flavor. Once all ingredients are well combined, your delicious spicy stir-fried eggplant is ready!
