Savory Stir-Fried Eggplant Recipe
Easy and Delicious Stir-Fried Eggplant
While I fondly remember my mother’s steamed and shredded eggplant salad, today I’m trying a different approach: salting the eggplant and then stir-frying it. This method yields a wonderfully different flavor! The salty, tender eggplant combined with the aroma of sesame oil and a hint of chili makes for a delightful side dish that pairs perfectly with rice or even as a snack.
Main Ingredients- 3 eggplants
- 2 Tbsp salt (for salting eggplant)
Seasoning for Eggplant- 1 tsp minced garlic
- 1/2 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 1 Tbsp cooking oil
- 1/2 Tbsp chili powder
- 1 tsp minced garlic
- 1/2 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 1 Tbsp cooking oil
- 1/2 Tbsp chili powder
Cooking Instructions
Step 1
Start by preparing 3 fresh eggplants. Wash them thoroughly and cut them into bite-sized pieces, about 1.5-2 cm thick. Sprinkle the cut eggplant evenly with 2 tablespoons of salt and let it sit for about 30 minutes. This step draws out excess moisture, preventing the eggplant from becoming mushy when stir-fried and giving it a pleasant, slightly chewy texture.
Step 2
After 30 minutes, discard the liquid released from the eggplant and squeeze out as much moisture as possible by hand. Thoroughly draining the eggplant is key to preventing a watery dish and ensuring the seasonings adhere well.
Step 3
To the well-drained eggplant, add the seasoning ingredients and gently mix. Combine 1 teaspoon of minced garlic, 1/2 tablespoon of toasted sesame seeds, and 1 tablespoon of sesame oil. Because the eggplant has already been salted, you likely won’t need to add extra salt. If you find it needs a little more seasoning, add just a pinch of salt.
Step 4
Before heating the pan, add 1 tablespoon of cooking oil and 1/2 tablespoon of chili powder to a wok or a large skillet. Gently heat these over low heat for a moment. This helps to toast the chili powder, mellowing its raw flavor and releasing its fragrant aroma without making it bitter. Once the oil is warm and fragrant, add the seasoned eggplant and stir-fry over medium-high heat for about 2 minutes. Be careful not to overcook, as the eggplant can become too soft.
Step 5
My husband, who usually isn’t a fan of the soft texture of eggplant, actually enjoys this stir-fried version, picking at it occasionally! This means I get to enjoy most of it myself. It’s absolutely delicious served with a bowl of warm rice.
