Altoran Eggplant Stir-fry: Soft and Delicious Side Dish Golden Recipe
Altoran Eggplant Stir-fry
Eggplant is a beloved ingredient, both affordable and packed with diverse health benefits. Its most notable benefit is strengthening bowel function, making it helpful for constipation and weight management. Consistent consumption can also help lower blood pressure. Furthermore, it purifies the blood, which is beneficial for preventing hyperlipidemia, and its high vitamin content aids in relieving fatigue. The anthocyanin pigment, responsible for eggplant’s purple hue, is also known for its anti-cancer properties. Today, we’ll be making the Altoran-style eggplant stir-fry, a recipe perfected by top chefs. This dish is incredibly delicious and easy to make!
Main Ingredients- 3 medium eggplants
- 2 cups water
- 1 Tbsp coarse salt
- 2 Tbsp soy sauce (jin ganjang)
- 1/3 Tbsp soup soy sauce (guk ganjang)
- 2 Tbsp cooking oil
- 1/2 onion, thinly sliced
- 2 Tbsp water (for stir-frying)
- 2 Tbsp chopped green onion
- 1 Tbsp minced garlic
- 1 Tbsp plum extract (maesil cheong)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds (ground or whole)
Cooking Instructions
Step 1
Prepare 3 medium eggplants. Trim off the tough ends. Cut each eggplant in half lengthwise, then slice them diagonally into about 0.7 cm (1/4 inch) thick pieces. This cutting method helps the eggplant absorb seasoning well and achieve a tender texture.
Step 2
In a large bowl, combine 2 cups of water with 1 tablespoon of coarse salt to make a brine. Add the sliced eggplants and gently mix them in. To ensure the eggplant is fully submerged and brines effectively, place a plate on top to weigh them down. Let the eggplant brine for 10 minutes, flipping them halfway through the 5-minute mark to ensure even salting.
Step 3
Place the brined eggplant into an onion bag or a clean kitchen towel. Gently press with your hands to squeeze out the excess water. Be careful not to squeeze too hard, as this can remove some of the eggplant’s desirable moisture and flavor. Once squeezed, season the eggplant with 1/3 tablespoon of soup soy sauce and 2 tablespoons of regular soy sauce. Gently toss to coat the eggplant evenly. This pre-seasoning step will deeply infuse the flavors into the eggplant.
Step 4
Peel and thinly slice half an onion. Prepare 1 tablespoon of minced garlic, 2 tablespoons of chopped green onion, 1 tablespoon of sweet plum extract (maesil cheong), 1 tablespoon of fragrant sesame oil, and 1 tablespoon of sesame seeds (ground or whole). Having these ingredients prepped will make the cooking process much smoother.
Step 5
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the sliced onions and stir-fry until they become translucent and fragrant. Once the onions are fragrant, add the pre-seasoned eggplant to the pan and continue to stir-fry. To prevent the vegetables from sticking or burning and to ensure they cook through beautifully, add 2 tablespoons of water.
Step 6
When the eggplant is tender, add 1 tablespoon of minced garlic, 2 tablespoons of chopped green onion, and 1 tablespoon of plum extract. Stir-fry everything together until well combined and the flavors meld. Just before turning off the heat, drizzle in 1 tablespoon of sesame oil and sprinkle with 1 tablespoon of sesame seeds. Stir gently to coat everything; the residual heat will enhance the nutty aroma of the sesame.
Step 7
Everything is wonderfully stir-fried, with the eggplant perfectly cooked and coated in delicious seasoning. This ‘Altoran Eggplant Stir-fry’ is complete and is a perfect side dish that goes wonderfully with a bowl of hot rice! It’s simple, nutritious, and incredibly tasty. Be sure to give this recipe a try!
