Savory & Spicy Stir-Fried Eggplant Recipe
A flavorful twist on classic stir-fried eggplant with a unique spicy seasoning
Fresh eggplants are abundant in season right now! Even though I don’t usually eat eggplant much, I feel compelled to buy them when I see them. So, I ended up buying a whole bag. They were surprisingly large and there were so many! I decided to stir-fry just three, but they made a huge pile. Since eggplant is good for you, I was determined to make a delicious stir-fry that would whet the appetite. I tried a new seasoning method, different from my usual way. Wow! My own seasoning really impressed me. From now on, I think I’ll enjoy this dish immensely when I stir-fry eggplant this way. If you’re looking for a different take on stir-fried eggplant, I highly recommend trying this unique seasoning. Have a happy day today! ♡
Main Ingredients
- 3 eggplants
- 1/2 onion
- 2 red chili peppers
Seasoning
- 3 Tbsp grapeseed oil
- 3 Tbsp fermented shrimp paste liquid
- 1 Tbsp red pepper flakes (gochugaru)
- 1/2 tsp salt (adjust to taste)
- Pinch of MSG (optional, to taste)
- 1 tsp minced garlic
- A sprinkle of toasted sesame seeds
- A bit of chopped green onion
- A drizzle of sesame oil
- 3 Tbsp grapeseed oil
- 3 Tbsp fermented shrimp paste liquid
- 1 Tbsp red pepper flakes (gochugaru)
- 1/2 tsp salt (adjust to taste)
- Pinch of MSG (optional, to taste)
- 1 tsp minced garlic
- A sprinkle of toasted sesame seeds
- A bit of chopped green onion
- A drizzle of sesame oil
Cooking Instructions
Step 1
Wash the eggplants thoroughly under running water, trim off the stems, and slice them diagonally into about 1cm thick pieces. Slicing them this way ensures the seasoning penetrates evenly.
Step 2
Slice the onion thickly. Cutting the onion into substantial pieces will maintain a pleasant texture after stir-frying.
Step 3
Wash the red chili peppers, slice them diagonally, remove the seeds, and squeeze out any excess water. This step helps prevent the stir-fry from becoming too watery. Be careful to avoid slipping when removing the seeds.
Step 4
In a wide pan (like a wok or a deep skillet), add the sliced eggplant and onion. Drizzle in 3 tablespoons of grapeseed oil and stir-fry over low heat until the eggplant becomes tender. Cook slowly until the eggplant is soft.
Step 5
Once the eggplant and onion are partially cooked, add the seasoning ingredients in order: fermented shrimp paste liquid, red pepper flakes, salt, MSG (if using), and minced garlic. Stir well to combine. Continue to stir-fry over low heat, allowing the eggplant to absorb the flavors. Finally, add toasted sesame seeds, chopped green onion, and a drizzle of sesame oil for aroma.
Step 6
Transfer the delicious stir-fried eggplant to a serving dish. It’s perfect served over warm rice or enjoyed as a side dish on its own.