Stir-Fried Eggplant with Scrambled Eggs: A Deliciously Different Dish
A Unique Eggplant Dish You’ll Want to Scoop Up by the Spoonful
Eggplant is packed with antioxidants that help protect our cells from damage and aging, potentially aiding in cancer prevention. However, some people, especially children, might be hesitant to eat it due to its texture. This recipe offers a delightful solution! Stir-frying eggplant with eggs creates a dish that’s both tender and flavorful, making it enjoyable for everyone. The savory oyster sauce and aromatic vegetables add a wonderful depth, perfect as a main dish or a flavorful side.
Ingredients- 2 medium eggplants
- 3 eggs
- 1 red chili pepper (for color)
- A handful of chives (about 1/4 cup)
- 1 tablespoon oyster sauce
- Salt, to taste
- 2-3 tablespoons cooking oil
- 1/2 tablespoon minced garlic
- 1/2 tablespoon sesame oil
- A pinch of toasted sesame seeds (for garnish)
- 1/2 tablespoon sesame seeds (ground)
Cooking Instructions
Step 1
First, lightly pat the eggplants dry with a paper towel. Then, slice them into bite-sized pieces, about 0.7cm thick, either in half-moon shapes or lengthwise. Finely chop the red chili pepper to add a splash of color, and cut the chives into 3-4cm lengths. Having all your ingredients prepped and ready will make the cooking process smooth and seamless.
Step 2
Crack the 3 eggs into a bowl, add a pinch of salt, and whisk them well. For the eggplant, sprinkle about 1/2 teaspoon of salt over the sliced pieces and let them sit for about 5 minutes. This draws out excess moisture, preventing the dish from becoming watery and improving the texture. After 5 minutes, gently press the eggplant with paper towels to absorb the released liquid.
Step 3
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Then, add the prepared eggplant slices to the pan. Stir-fry for 2-3 minutes until the eggplant turns slightly translucent and begins to soften. Cooking over medium heat prevents the eggplant from burning and ensures it cooks to a tender consistency.
Step 4
Once the eggplant is somewhat cooked, push it to one side of the pan. Pour the whisked egg mixture into the empty space and scramble the eggs until they are about 70-80% cooked. At this stage, add the chopped red chili pepper, 1 tablespoon of oyster sauce, and the cut chives to the pan. The oyster sauce is key for adding a rich umami flavor.
Step 5
Gently stir-fry everything together to combine the ingredients. Drizzle in the 1/2 tablespoon of sesame oil and add the 1/2 tablespoon of ground sesame seeds for a nutty aroma. Taste the dish and add a tiny bit more salt if needed, but be mindful that oyster sauce is already salty. Adjust seasoning as necessary.
Step 6
Transfer the delicious stir-fried eggplant and egg mixture to a serving plate. Sprinkle with toasted sesame seeds for a final touch. Enjoy this dish while it’s warm to savor the soft texture of the eggplant, the richness of the eggs, and the savory notes from the oyster sauce. It’s a truly delightful meal!
