Buttery Pan-Fried Eggplant with Savory Glaze
Delicious Grilled Eggplant Recipe with a Savory Glaze, Perfect for Summer
Eggplant, a quintessential healthy summer vegetable! While often steamed and tossed in seasonings or stir-fried, we’re bringing you a recipe that will win over everyone, from kids to discerning palates. This dish offers a delightful texture, reminiscent of fried food, elevated by the aromatic richness of butter, making it a truly special side dish. Enjoy this simple yet incredibly delicious recipe that highlights the texture and flavor of seasonal eggplant!
Main Ingredients
- 4 medium eggplants
- 1/2 cup glutinous rice flour
- 10g unsalted butter
- A little cooking oil
- A pinch of coarse salt
- 2 stalks fresh chives (optional)
Savory Glaze
- 2 Tbsp soy sauce
- 1 Tbsp tuna extract (or fish sauce)
- 2 Tbsp water
- 1 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp sesame oil
- 1 Tbsp finely chopped green onions
- 2 Tbsp soy sauce
- 1 Tbsp tuna extract (or fish sauce)
- 2 Tbsp water
- 1 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp sesame oil
- 1 Tbsp finely chopped green onions
Cooking Instructions
Step 1
First, thoroughly wash the eggplants under running water. Trim off the stem ends, then cut each eggplant in half lengthwise. Next, make shallow, crisscross scores on the cut surface of each eggplant half. This helps the glaze penetrate better and results in a more tender texture when cooked. To further enhance the flavor and remove any potential bitterness, soak the scored eggplant halves in lightly salted water (1 teaspoon of coarse salt dissolved in water) for about 15 minutes.
Step 2
Gently pat the soaked eggplant halves dry with a paper towel. Then, lightly coat the scored surface of each eggplant half with glutinous rice flour. This coating will give the eggplant a wonderfully crispy exterior when pan-fried.
Step 3
Heat a non-stick pan over medium heat. Add the 10g of unsalted butter and let it melt completely. Once melted, add a splash of cooking oil to the pan. This helps prevent the butter from burning and adds an extra layer of richness. Swirl the pan to ensure the butter and oil mixture evenly coats the cooking surface.
Step 4
Carefully place the eggplant halves, scored side down, onto the heated pan. Begin by pan-frying the side coated with glutinous rice flour over medium-low heat until it turns a beautiful golden brown. This initial searing will create a delightful crispiness.
Step 5
Once the glutinous rice flour-coated side is a mouthwatering golden-brown and the eggplant flesh appears slightly softened and translucent, carefully flip the eggplant halves to cook the other sides. If the pan seems dry during cooking, add a little more cooking oil or butter to ensure the eggplant cooks evenly and stays moist without burning.
Step 6
After the eggplant is perfectly golden and tender, remove it from the pan. It’s best to let it cool slightly for about 5 minutes until it’s warm rather than piping hot. This allows the eggplant to firm up slightly, preventing it from falling apart when you cut it or apply the glaze. Once cooled, slice the eggplant into bite-sized pieces and prepare to brush on the glaze.
Step 7
Generously brush the prepared savory glaze over the top of each eggplant piece. Using a spoon or a pastry brush will make this step easy and even.
Step 8
Finally, finely chop the fresh chives and sprinkle them generously over the glazed eggplant slices. This adds a fresh aroma and a pop of color, completing this delicious dish. (If you don’t have chives, you can omit them, and the dish will still be delicious).
