Chewy and Delicious Stir-Fried Eggplant Recipe
How to Make Chewy Stir-Fried Eggplant: A Simple and Flavorful Side Dish
This is the perfect side dish for summer’s seasonal eggplant! Instead of steaming and seasoning, lightly salting and then stir-frying results in a delicious, chewy texture without excess liquid. It’s a fantastic banchan that will make you want more rice!
Main Ingredients
- 2 eggplants
- 1/2 onion
- 1 handful of chives
- 1 Tbsp salt
- 1 chili pepper (optional, for added spice)
Seasoning Ingredients
- 1 Tbsp minced garlic
- 2 Tbsp perilla oil (deulgireum)
- 2 Tbsp soy sauce (or 2 Tbsp oyster sauce)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1-2 Tbsp sesame oil
- A pinch of sesame seeds
- A pinch of black pepper (optional)
- 1 Tbsp minced garlic
- 2 Tbsp perilla oil (deulgireum)
- 2 Tbsp soy sauce (or 2 Tbsp oyster sauce)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1-2 Tbsp sesame oil
- A pinch of sesame seeds
- A pinch of black pepper (optional)
Cooking Instructions
Step 1
First, wash the 2 eggplants thoroughly and remove the stems. Slice them into bite-sized pieces, about 1-2 cm thick. Slicing them slightly thicker is fine because they will be salted and stir-fried. Don’t worry if they seem a bit thick; the salting process will soften them.
Step 2
Place the sliced eggplants in a bowl and sprinkle evenly with 1 tablespoon of salt. Let them sit and salt for about 10 to 20 minutes. You’ll see the eggplant soften and release water.
Step 3
After salting, thoroughly squeeze out the water from the eggplant using your hands. This crucial step prevents the dish from becoming watery and ensures a wonderfully chewy texture.
Step 4
Heat a pan over medium heat and add 2 tablespoons of perilla oil. The nutty aroma of the perilla oil will enhance the flavor of the stir-fried eggplant.
Step 5
Add the squeezed eggplant to the pan and stir-fry over medium heat, being careful not to burn it. Cook until the eggplant becomes translucent and tender.
Step 6
Now it’s time to add the seasonings. Add 2 tablespoons of soy sauce. If you prefer a richer, more savory flavor, you can substitute with 2 tablespoons of oyster sauce or use both.
Step 7
Add 2 tablespoons of gochugaru (Korean chili flakes) and stir-fry with the eggplant until the seasoning is well combined. Be mindful of the heat to prevent the chili flakes from burning.
Step 8
Add the thinly sliced 1/2 onion, chopped chives, and thinly sliced chili pepper (if using). Stir-fry quickly over high heat just until the vegetables soften slightly. You want them to retain some crispness.
Step 9
Finally, add 1 tablespoon of minced garlic and stir-fry briefly until fragrant. Be careful not to overcook the garlic, as it can develop a bitter taste.
Step 10
Just before turning off the heat, drizzle in 1-2 tablespoons of sesame oil for an extra layer of aroma. You can also add a pinch of black pepper if you like.
Step 11
Sprinkle generously with sesame seeds to finish. Your delicious, chewy stir-fried eggplant is ready! Enjoy it with a warm bowl of rice.
