Chewy Grilled Eggplant Stir-fry
Chewy Grilled Eggplant Stir-fry
The Golden Recipe for Delicious Grilled Eggplant Stir-fry Without Mushiness (Sesame Sauce & Balsamic Sauce)
Hesitant about eggplant stir-fry due to its mushy texture? This recipe features eggplant that’s grilled first to achieve a chewy texture, enhanced with either a savory sesame sauce or a tangy balsamic sauce for a ‘Grilled Eggplant Stir-fry’ golden recipe. The exterior is delightfully chewy, the interior tender, and when combined with aromatic vegetables and flavorful sauces, it makes for a fantastic side dish or even a snack. We’ve detailed every step to ensure even beginners can follow along easily.
Eggplant Stir-fry Ingredients- 1 eggplant (approx. 150g)
- 3 cloves garlic (1/2 Tbsp minced garlic)
- 11 Korean chili peppers (or 1 Korean cucumber pepper)
- 1 handful bean sprouts (approx. 50g)
- 1 red chili pepper (for garnish)
Savory Sesame Sauce- 1 Tbsp perilla seed powder
- 1 Tbsp perilla oil
- 1 Tbsp soy sauce
Tangy Balsamic Sauce- 1 Tbsp soy sauce
- 1 Tbsp water
- 1 Tbsp balsamic sauce
- 1 Tbsp grated Parmesan cheese
- 1 Tbsp perilla seed powder
- 1 Tbsp perilla oil
- 1 Tbsp soy sauce
Tangy Balsamic Sauce- 1 Tbsp soy sauce
- 1 Tbsp water
- 1 Tbsp balsamic sauce
- 1 Tbsp grated Parmesan cheese
Cooking Instructions
Step 1
This recipe is based on 1 eggplant, but feel free to use 2 if you prefer. While you can use Korean cucumber peppers, using Korean chili peppers adds a pleasant crunch and tenderness, making the dish even tastier. We recommend using Korean chili peppers.
Step 2
Wash the eggplant thoroughly under running water, then chop it into roughly 1.5-2cm thick pieces. Cutting them too thinly might cause them to break apart or become mushy when grilled. Slightly thicker cuts ensure a better bite.
Step 3
Sprinkle a pinch of salt over the chopped eggplant and gently massage it. Let it sit for about 5 minutes. This process helps remove bitterness and excess moisture, resulting in a chewier texture after grilling.
Step 4
Cut the Korean chili peppers in half lengthwise. If using Korean cucumber peppers, slice them thinly into strips. Mince or thinly slice the garlic. (You can omit the garlic if you prefer less garlic flavor.)
Step 5
Heat a dry pan over medium heat. Add the sliced eggplant without any oil and grill until both sides are golden brown. Cook until the eggplant pieces slightly soften and turn a nice golden hue.
Step 6
Transfer the grilled eggplant to a separate bowl and let it cool slightly.
Step 7
In the same pan, add a little olive oil. First, sauté the sliced garlic until fragrant, then add the prepared Korean chili peppers (or Korean cucumber peppers) and stir-fry together. If using bean sprouts, quickly stir-fry them in a separate pan with a little olive oil over high heat for about 1 minute to maintain their crispness. All your ingredients are now ready.
Step 8
Now, let’s make the delicious sauce! For a savory flavor, combine 1 Tbsp of perilla seed powder, 1 Tbsp of perilla oil, and 1 Tbsp of soy sauce in a bowl to make the ‘Sesame Sauce’. If you prefer a sweet and tangy taste, mix 1 Tbsp soy sauce, 1 Tbsp water, 1 Tbsp balsamic sauce, and 1 Tbsp grated Parmesan cheese to create the ‘Balsamic Sauce’. Choose your preferred sauce.
Step 9
You can mix the grilled eggplant and stir-fried vegetables directly with the sauce, but for a more attractive presentation, consider using a plate. Start by spreading the stir-fried bean sprouts on the bottom of the plate, then arrange the grilled eggplant on top. Garnish with the sautéed garlic and peppers. If you’ve made the sauce separately, pour it on the side. This way, guests can mix it in just before eating, ensuring maximum freshness.
Step 10
Drizzle your chosen sauce over the prepared ingredients, and your delicious Grilled Eggplant Stir-fry is complete!
Step 11
While this recipe uses eggplant as the main ingredient and is simplified from the original list, it’s already quite delicious and satisfyingly savory. Adding extra vegetables like bean sprouts, garlic, and Korean chili peppers will further enhance the texture and overall flavor profile.
Step 12
Because the eggplant is grilled first, it avoids the mushy or soggy texture often associated with regular eggplant stir-fries. The exterior has a delightful chewiness, while the inside remains tender and moist, offering a wonderful mouthfeel. The perilla sauce, in particular, is rich with the nutty aroma of perilla seeds, making it wonderfully savory and mild.
Step 13
If you’ve disliked eggplant stir-fry because of its texture, or if your previous attempts have been disappointing, give this ‘Grilled Eggplant Stir-fry’ recipe a try! It’s a simple yet incredibly healthy and delicious way to enjoy eggplant. Make yourself a tasty Grilled Eggplant Stir-fry today!
