Crispy & Tender Eggplant Pasta
Incredibly Delicious Eggplant Pasta Recipe That Even Eggplant Haters Will Love
If you’re someone who usually dislikes eggplant, this recipe is guaranteed to change your mind! The eggplant is pan-fried until crispy on the outside and tender on the inside, perfectly complemented by a rich, savory soy sauce-based dressing. It creates a fantastic harmony with the chewy pasta, reminiscent of a gourmet Italian dish. The secret to its irresistible flavor is lightly caramelizing the soy sauce – be sure to follow this step! This dish is surprisingly easy to make, uses simple ingredients, and is budget-friendly. It’s also versatile enough to be enjoyed as a rice topping or a side dish.
Main Ingredients
- Pasta for 1 serving (approx. 100g)
- 1 medium eggplant
- A little cooking oil (for frying eggplant)
- A pinch of salt (for boiling pasta)
Cooking Instructions
Step 1
Prepare all the necessary ingredients for your eggplant pasta. Ensure the eggplant is thoroughly washed.
Step 2
Trim the ends off the washed eggplant and slice it thinly, about 0.5 cm thick. If the slices are too thick, they will take longer to cook.
Step 3
In a large pot of boiling water, add a pinch of salt and a drop of cooking oil. Add the pasta and cook for about 8 minutes, or until al dente (slightly firm to the bite). Reserve about 1/2 cup of the pasta water before draining.
Step 4
Heat a generous amount of cooking oil in a wide pan over medium heat. Arrange the sliced eggplant in a single layer and pan-fry until golden brown on one side.
Step 5
Continue to cook the eggplant, flipping it to brown both sides. Fry until it’s slightly crispy on the outside and tender on the inside. If you dislike the mushy texture of eggplant, frying it until it’s extra crispy is key to balancing the richness.
Step 6
Once the eggplant is nicely browned, push it to one side of the pan. Add the drained pasta on top of the eggplant and stir-fry them together briefly.
Step 7
Now for the star of the dish! Tilt the pan to one side, and pour the 3 Tbsp of soy sauce directly onto the hot pan bottom. Let it bubble and caramelize for about 30 seconds over medium heat. This caramelization process deepens the soy sauce flavor and adds a subtle sweetness.
Step 8
While the soy sauce is caramelizing, add the remaining sauce ingredients: 2 Tbsp mirin, 2 Tbsp oligodang, 1 tsp umami powder, chili flakes, and black pepper to the pan.
Step 9
Increase the heat to high and stir-fry everything together quickly to coat the eggplant and pasta evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta water to adjust the consistency.
Step 10
Transfer the delicious, saucy eggplant pasta to a serving plate. Your incredibly flavorful eggplant pasta is ready to be enjoyed!
Step 11
This recipe is remarkably simple, uses inexpensive ingredients, and is incredibly budget-friendly. For an even more decadent meal, try adding grilled meat like thinly sliced beef (chadolbagi) or pork belly (daepae samgyeopsal). You can also omit the pasta and serve the saucy eggplant over rice as a rice bowl, or enjoy it as a fantastic side dish. Discover a whole new world of eggplant deliciousness with this recipe!
