Savory Stir-Fried Eggplant (Altoran Style)
A Special Stir-Fried Eggplant Recipe Featured on Altoran
Introducing a special stir-fried eggplant recipe from the popular TV cooking show ‘Altoran’. This recipe omits green bell peppers and carrots from the original to enhance the flavor and aroma with spicy red and green chili peppers. Enjoy this delicious and easy-to-make stir-fried eggplant, perfect as a side dish for rice or even as a snack with drinks!
Main Ingredients
- 3 medium eggplants, sliced diagonally
- 1/2 onion, thinly sliced
- 1/2 large green onion (scallion), chopped
- 1 green chili pepper, thinly sliced diagonally
- 1 red chili pepper, thinly sliced diagonally
Eggplant Seasoning
- 1 Tbsp salt
- 1/2 Tbsp soy sauce
- A pinch of black pepper
Sauce Ingredients
- 1 Tbsp soy sauce
- 1 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (like mirin)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 1 Tbsp salt
- 1/2 Tbsp soy sauce
- A pinch of black pepper
Sauce Ingredients
- 1 Tbsp soy sauce
- 1 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (like mirin)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
The first step to achieving a delicious stir-fried eggplant! First, slice all the vegetables into bite-sized pieces. Slice the eggplants diagonally about 1-1.5 cm thick, and thinly slice the onion. Chop the green onion and thinly slice the green and red chili peppers diagonally for added color and a touch of spice.
Step 2
It’s important to effectively remove moisture from the eggplant to prevent it from becoming mushy when stir-fried. Sprinkle 1 tablespoon of salt evenly over the sliced eggplants and let them sit for about 10 minutes to salt them. You’ll notice water being released as the eggplant wilts.
Step 3
Gently squeeze out the released moisture from the salted eggplant with your hands. This process significantly reduces the eggplant’s natural water content, resulting in a firmer, more appealing texture. Be careful not to squeeze too hard, as this can cause the eggplant to break apart.
Step 4
Season the drained eggplant to add flavor. Gently mix in 1/2 tablespoon of soy sauce and a pinch of black pepper. This light seasoning will allow the eggplant to absorb the flavors without becoming overpowering. Mix gently to ensure even coating.
Step 5
Now, let’s begin stir-frying. Heat a generous amount of cooking oil in a frying pan over medium-low heat. Add 1 tablespoon of minced garlic and the chopped green onion. Sauté until the aromatics become fragrant, infusing the oil with their delicious scent. This step is crucial for a deep flavor base.
Step 6
Once the green onion and garlic are fragrant, add 1 tablespoon of soy sauce and 1 tablespoon of doenjang (fermented soybean paste). Stir-fry these together for about 1 minute over low heat, being careful not to burn the doenjang. This process helps to mellow the doenjang and release its savory, nutty flavor, significantly enhancing the dish’s umami.
Step 7
To smooth out the doenjang’s flavor and add another layer of complexity, stir in 1 tablespoon of cooking wine (like mirin). Let it simmer briefly while stirring to help the sauce ingredients meld together harmoniously.
Step 8
Now, add the seasoned eggplant to the pan and stir-fry over high heat. Cooking over high heat for a short period helps evaporate excess moisture and maintains the eggplant’s texture. Stir-fry for about 1-2 minutes until the eggplant softens slightly and absorbs the sauce.
Step 9
Add the sliced onions. It’s best not to overcook the onions, as they can become too sweet. Stir-fry them just until they soften slightly and become translucent while retaining a bit of their crispness.
Step 10
Immediately after adding the onions, toss in the pre-sliced red and green chili peppers. The peppers will add a vibrant color and a pleasant kick of heat, making the dish even more enjoyable. Stir-fry quickly over high heat to preserve their fresh flavors.
Step 11
Continue to stir-fry everything over high heat until well combined. Just before turning off the heat, stir in 1 tablespoon of toasted sesame seeds for nuttiness and 1 tablespoon of sesame oil for a rich aroma and finish. Adding these at the end preserves their fresh fragrance.
Step 12
Your delicious stir-fried eggplant is ready! Finally, give everything a gentle toss to ensure the sauce coats all the ingredients evenly. Serve it beautifully on a plate, either as a topping for warm rice or as a standalone side dish. Enjoy your flavorful creation!
