Master Chef’s Sautéed Eggplant
Master Chef’s Sautéed Eggplant Recipe
Hello everyone! Today, we’re diving into the wonderful world of eggplant with a ‘Master Chef’s’ renowned recipe for Sautéed Eggplant, as presented by Chef Lee Bo-eun. Eggplant is an affordable yet incredibly nutritious vegetable. It’s rich in dietary fiber, promoting good gut health, and is known to help lower blood pressure and purify the blood, making it beneficial for preventing hyperlipidemia. Plus, its abundance of vitamins aids in combating fatigue, and the unique purple pigment, anthocyanin, offers potential anti-cancer benefits. This recipe will guide you to create a delicious eggplant dish that’s sure to become a favorite at your dinner table. Let’s get started!
Main Ingredients- 3 eggplants
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- 1/2 onion
- Pinch of salt
- 1-2 Tbsp cooking oil
Seasoning Sauce- 3 Tbsp cooking wine (mirin)
- 1/2 Tbsp soy sauce for soup (guk-ganjang)
- 3 Tbsp regular soy sauce (jin-ganjang)
- 1 Tbsp minced garlic
- 1 Tbsp chopped green onion
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 3 Tbsp cooking wine (mirin)
- 1/2 Tbsp soy sauce for soup (guk-ganjang)
- 3 Tbsp regular soy sauce (jin-ganjang)
- 1 Tbsp minced garlic
- 1 Tbsp chopped green onion
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
First, wash the eggplants thoroughly and pat them dry. Cut each eggplant in half lengthwise, then slice them diagonally into bite-sized pieces. Place the sliced eggplant in a bowl, add 1 tablespoon of salt, and gently massage it in. Let the eggplant sit for 10 minutes to lightly salt. (While the difference in texture might not be drastic, salting helps draw out excess moisture, contributing to a better texture.)
Step 2
While the eggplant is salting, thinly slice the onion and bell peppers into strips. These vegetables will add flavor and vibrant color to your eggplant dish.
Step 3
After the eggplant has salted for 10 minutes, gently squeeze out the excess moisture with your hands, being careful not to press too hard. This step is key to maintaining a tender texture while ensuring the eggplant isn’t too watery.
Step 4
Now, let’s prepare the flavorful seasoning sauce. In a separate bowl, combine 3 tablespoons of cooking wine (mirin), 1/2 tablespoon of soy sauce for soup (guk-ganjang), 3 tablespoons of regular soy sauce (jin-ganjang), 1 tablespoon of minced garlic, and 1 tablespoon of chopped green onion. Whisk them together well. Using both types of soy sauce adds a wonderful depth of flavor and umami to the dish.
Step 5
Heat a pan over medium-high heat and add 1-2 tablespoons of cooking oil. Add the sliced onions and sauté until they become translucent, allowing their sweetness and aroma to infuse the oil. Once the onions are softened, add the salted eggplant pieces and stir-fry them together.
Step 6
When the eggplant is about halfway cooked, make a small well in the center of the pan. Pour the prepared seasoning sauce into this space and let it cook for a moment until it slightly thickens. Then, mix everything together, coating the eggplant evenly with the sauce. Finally, add the sliced bell peppers and stir-fry for another minute until they are just tender-crisp.
Step 7
Taste the dish and if it needs a bit more saltiness, add a pinch of salt to adjust the seasoning to your preference. It’s always best to taste and adjust as you go.
Step 8
Just before turning off the heat, drizzle in 1 tablespoon of sesame oil. Turning off the heat first is crucial because it prevents the fragrant aroma of the sesame oil from evaporating, preserving its rich flavor.
Step 9
Finally, sprinkle 1 tablespoon of sesame seeds over the top. Your delicious Master Chef’s Sautéed Eggplant is now ready to be served! Enjoy it with a warm bowl of rice.
