Crispy Stir-Fried Eggplant Recipe (No Mushiness!)
The Best Crispy Stir-Fried Eggplant Side Dish, Guaranteed Success!
If you’ve ever disliked the mushy texture of eggplant, this recipe is about to change your mind! This crispy and flavorful stir-fried eggplant dish is so delicious, it’s like a rice thief! Perfect for those who have always failed at making eggplant side dishes, or even for beginners trying it for the first time. Follow this recipe and you’ll finally understand the secret to making perfectly textured eggplant! We highly recommend this as your go-to eggplant side dish recipe!
Main Ingredients
- 5 Eggplants
- 1 Onion
- 1/2 bunch Scallions
- 1 Tbsp minced garlic
Seasoning
- 3 Tbsp soy sauce
- 1 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp plum extract (maesil-cheong)
- Pinch of salt (for final seasoning)
- 2 Tbsp sesame oil
- Pinch of toasted sesame seeds
For Salting Eggplant
- 1.5 Tbsp coarse salt
- 3 Tbsp soy sauce
- 1 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp plum extract (maesil-cheong)
- Pinch of salt (for final seasoning)
- 2 Tbsp sesame oil
- Pinch of toasted sesame seeds
For Salting Eggplant
- 1.5 Tbsp coarse salt
Cooking Instructions
Step 1
I’m preparing 5 eggplants to make a generous portion. First, trim off the stems of the eggplants, wash them thoroughly under running water, and set them aside.
Step 2
Cut the washed eggplants in half lengthwise, then slice them diagonally into thin pieces, about 0.3 to 0.4 mm thick. Slicing them too thick can lead to longer cooking times and a less pleasant texture.
Step 3
In a bowl, add enough cold water to cover the sliced eggplants and immediately submerge them. Dissolve 1.5 Tbsp of coarse salt in the water and let the eggplants sit to salt. Salting the eggplant this way helps draw out moisture, preserving a crisp texture.
Step 4
After salting for about 10 to 15 minutes, use a clean kitchen towel or cheesecloth to squeeze out as much water as possible from the eggplant slices. This step is crucial to prevent sogginess.
Step 5
When the water is squeezed out, the eggplant will become slightly drier. This process ensures that the eggplant remains crisp after stir-frying, preventing it from becoming mushy. This step is truly important!
Step 6
Prepare one medium-sized onion by peeling and thinly slicing it into julienne strips. Thinly sliced onions will integrate better with the other ingredients when stir-fried.
Step 7
To the squeezed-out eggplant, add the seasonings first. Mix in 3 Tbsp of soy sauce and 1 Tbsp of soup soy sauce, gently massaging them into the eggplant. Marinating beforehand allows the flavors to penetrate evenly, resulting in a more delicious dish.
Step 8
Heat about 1 Tbsp of cooking oil in a frying pan over medium heat. Add the minced garlic, chopped scallions, and sliced onion, and stir-fry until fragrant. The aroma of garlic and scallions will infuse the oil, enhancing the overall flavor.
Step 9
Add the pre-seasoned eggplant to the pan and stir-fry it together with the onions, garlic, and scallions. Control the heat to prevent burning and add a tablespoon or two of water if the mixture seems too dry, ensuring all ingredients are well combined.
Step 10
To add a touch of sweetness and depth, stir in 2 Tbsp of plum extract and 2 Tbsp of sesame oil, continuing to stir-fry until glossy. Plum extract provides sweetness and aroma as an alternative to sugar.
Step 11
Taste the dish and adjust the seasoning with a pinch of salt if needed. Once the eggplant’s moisture has mostly evaporated and the ingredients are lightly sticking to the pan without burning, turn off the heat and sprinkle with toasted sesame seeds to finish.
Step 12
Transfer the finished stir-fried eggplant to a serving dish. Enjoy your delicious, crispy stir-fried eggplant! It’s a perfect accompaniment to a warm bowl of rice.
