Chewy Roasted Eggplant Stir-fry
Roasted Eggplant Side Dish with a Satisfying Chewy Texture
Eggplant is known for being great for gut health. Today, we’ll make a roasted eggplant side dish that has a delightful chewy texture! ^^
Main Ingredients- 2 eggplants
Seasoning Ingredients- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1 Tbsp Jip-ganjang (traditional Korean soy sauce for soup)
- 1 Tbsp Yangjo-ganjang (brewing soy sauce) or oyster sauce
- 2 Tbsp sesame oil
- 2 Tbsp chopped green onion
- 1 Tbsp minced garlic
- 1 Cheongyang pepper, finely chopped (optional, for spicy kick)
- 1 Tbsp toasted sesame seeds
- Salt to taste
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1 Tbsp Jip-ganjang (traditional Korean soy sauce for soup)
- 1 Tbsp Yangjo-ganjang (brewing soy sauce) or oyster sauce
- 2 Tbsp sesame oil
- 2 Tbsp chopped green onion
- 1 Tbsp minced garlic
- 1 Cheongyang pepper, finely chopped (optional, for spicy kick)
- 1 Tbsp toasted sesame seeds
- Salt to taste
Cooking Instructions
Step 1
Wash the eggplants thoroughly and slice them into bite-sized pieces, about 1 cm thick. If using an air fryer, set it to 180°C (350°F) and cook for 12 minutes. Give them a good stir halfway through to ensure even cooking. Alternatively, if you don’t have an air fryer, you can pan-fry the eggplant slices in a lightly oiled pan over medium heat until they are lightly browned and slightly shriveled on both sides. The key is to get a slightly chewy texture.
Step 2
In a mixing bowl or directly in the pan where you will stir-fry, combine all the seasoning ingredients: gochugaru, sugar, jip-ganjang, yangjo-ganjang (or oyster sauce), chopped green onion, minced garlic, chopped Cheongyang pepper (if using), and toasted sesame seeds. Having the seasoning pre-mixed makes the stir-frying process much smoother.
Step 3
Add 2 tablespoons of water to the prepared seasoning mixture and stir well over low heat. Cook gently, stirring constantly, until the seasoning thickens slightly and doesn’t burn. This creates a flavorful sauce base. Once the seasoning is ready, add the roasted eggplant pieces to the pan. Stir-fry gently to coat the eggplant evenly with the seasoning. Cook for another minute or two until the eggplant is tender yet still has its chewy bite. Turn off the heat and stir in 1 tablespoon of sesame oil and a sprinkle of extra sesame seeds for added aroma and flavor. Taste and adjust with a pinch of salt if needed. Enjoy this delicious roasted eggplant side dish! It’s best served warm. ㅎ
