Super Quick 3-Minute Stir-Fried Eggplant
Stir-Fried Eggplant: Can it really be done in under 3 minutes?
This is my absolute favorite side dish because it’s fast, easy, and incredibly delicious.
Ingredients
- 2 eggplants
- 1 Tbsp sesame oil
- 1/2 Tbsp cooking oil
- 1 Tbsp soy sauce
- 1 tsp oligosaccharide
- 1 tsp toasted sesame seeds
- 1/2 Tbsp salt (for salting eggplant)
Cooking Instructions
Step 1
First, wash the 2 eggplants thoroughly and trim off the stems. Cut each eggplant in half lengthwise, then slice them thinly, about 0.5cm thick. They’ll look so appealing once sliced!
Step 2
Sprinkle 1/2 Tbsp of salt evenly over the sliced eggplant and gently toss with your hands. Let it sit and salt for 7 minutes. This step helps to remove any bitterness from the eggplant and makes it easier to squeeze out water later.
Step 3
After 7 minutes, take handfuls of the salted eggplant and squeeze out as much water as possible. Press firmly with both hands. Removing excess water is crucial to prevent the dish from becoming watery and ensures the seasoning adheres well.
Step 4
Now, let’s stir-fry! Heat a pan over medium heat and add 1 Tbsp of sesame oil and 1/2 Tbsp of cooking oil. Once the oil is shimmering, add 1 Tbsp of minced garlic. Stir-fry until fragrant, about 30 seconds, to release the garlic’s aroma.
Step 5
Add the squeezed eggplant to the pan and stir-fry quickly for about 1 minute. Cook until the eggplant becomes slightly translucent and tender.
Step 6
Pour in 1 Tbsp of soy sauce and 1 tsp of oligosaccharide. Stir-fry again for another 20 seconds or so, just until the seasoning is well combined with the eggplant. It’s almost done!
Step 7
Transfer the perfectly stir-fried eggplant to a serving dish. Sprinkle 1 tsp of toasted sesame seeds over the top for a final touch. Your delicious and incredibly quick eggplant side dish is ready to be enjoyed with a bowl of warm rice!
