Stir-Fried Eggplant
Make Delicious, Chewy, and Spicy Stir-Fried Eggplant
This dish is perfect as a side dish that won’t get watery over time. It’s healthy, chewy, and incredibly delicious. Enjoy this fantastic stir-fried eggplant!
Main Ingredients- 5 medium eggplants
- 5 chili peppers (green or red)
- 1/2 medium onion
Seasoning- 100ml water
- 2/3 Tbsp coarse sea salt (approx. 10g)
- 2 Tbsp chili oil (or cooking oil)
- 1 Tbsp minced garlic
- 3 Tbsp chopped green onion
- 3 Tbsp soy sauce (stir-fry soy sauce or regular)
- 1 Tbsp oyster sauce
- A pinch of black pepper
- A little toasted sesame seeds
- 100ml water
- 2/3 Tbsp coarse sea salt (approx. 10g)
- 2 Tbsp chili oil (or cooking oil)
- 1 Tbsp minced garlic
- 3 Tbsp chopped green onion
- 3 Tbsp soy sauce (stir-fry soy sauce or regular)
- 1 Tbsp oyster sauce
- A pinch of black pepper
- A little toasted sesame seeds
Cooking Instructions
Step 1
First, wash the eggplants and remove the stem ends. Cut each eggplant in half lengthwise, then slice them diagonally into about 1cm (1/2 inch) thick pieces. This shape helps the eggplant absorb the seasoning well and enhances the texture.
Step 2
Slit the chili peppers in half, remove the seeds, and then thinly slice them into strips. Peel and thinly slice the half onion into strips as well. The spiciness of the chilies and the sweetness of the onion will create a wonderful balance.
Step 3
In a bowl, combine 100ml of water and 2/3 tablespoon of coarse sea salt. Stir well until the salt is completely dissolved to create a brine. Using coarse sea salt, rather than fine salt, adds depth of flavor without bitterness.
Step 4
Pour the prepared brine over the sliced eggplants and mix well to ensure all pieces are coated. Let the eggplant sit and pickle for 10 to 20 minutes, stirring occasionally. This step is crucial for achieving a chewy texture and preventing wateriness.
Step 5
Once the eggplant is well-pickled, gently squeeze out excess water with your hands. Be careful not to squeeze too hard, as this can remove some of the eggplant’s natural flavor. Squeezing out the water is key to preventing a watery dish and maintaining a chewy texture.
Step 6
Heat 2 tablespoons of chili oil (or cooking oil) in a pan over medium-low heat. Add 1 tablespoon of minced garlic and 3 tablespoons of chopped green onion. Sauté until fragrant, allowing the aromas to infuse into the oil. This aromatic base is essential for a flavorful dish.
Step 7
Add the sliced onions, chili peppers, and the squeezed eggplant to the pan with the fragrant garlic and green onion oil. Stir-fry over high heat for a short time. Gently toss the ingredients to avoid breaking the eggplant pieces.
Step 8
Add 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and a pinch of black pepper. Stir-fry for another 1-2 minutes until all ingredients are well combined and the flavors meld. If you prefer more spice, you can add 1 tablespoon of chili powder at this stage.
Step 9
Finally, sprinkle with toasted sesame seeds. Your delicious stir-fried eggplant is ready! It’s wonderful served hot, or can be cooled and enjoyed as a side dish.
