Spicy and Sweet Stir-fried Eggplant and Egg
Spicy and Sweet Stir-fried Eggplant and Egg
Recipe for Spicy and Sweet Stir-fried Eggplant with Egg
A recipe for spicy and sweet stir-fried eggplant with egg. This dish offers a delightful combination of chewy eggplant and soft egg, seasoned with a savory and slightly spicy sauce that makes it a perfect match for rice.
Main Ingredients- 3 eggplants
- 1 Tbsp salt (for salting eggplant)
- 3 eggs
- 3 Tbsp cooking oil
- 2 Korean chili peppers (Cheongyang peppers)
Sauce- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 0.5 Tbsp gochujang (Korean chili paste)
- 0.2 tsp black pepper (a pinch)
- 100ml water
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 0.5 Tbsp gochujang (Korean chili paste)
- 0.2 tsp black pepper (a pinch)
- 100ml water
Cooking Instructions
Step 1
First, carefully check and prepare all the ingredients needed for this recipe. Wash the eggplants thoroughly under running water and slice them diagonally into bite-sized pieces.
Step 2
Place the sliced eggplants in a large bowl. Sprinkle 1 tablespoon of salt evenly over the eggplant and let it sit for about 10 minutes. Salting draws out excess moisture, which prevents the dish from becoming watery when cooked and results in a chewier texture.
Step 3
While the eggplant is salting, finely chop the 2 Korean chili peppers after removing their stems. Feel free to adjust the amount of chili peppers based on your preference for spiciness.
Step 4
Now, let’s make the delicious sauce. In a small bowl, combine 1 tablespoon of minced garlic, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 0.5 tablespoon of gochujang, a pinch of black pepper (about 0.2 tsp), and 100ml of water. Stir well to combine. Finally, add the chopped chili peppers to the sauce and mix once more.
Step 5
Crack the 3 eggs into a clean bowl. Use a fork or whisk to beat the eggs thoroughly until the yolks and whites are well combined. Removing the chalazae (the white, stringy bits) will make the scrambled eggs even softer.
Step 6
After the eggplant has salted for 10 minutes, rinse it lightly under cold running water to remove the excess salt. It’s important not to skip this step if you want to avoid an overly salty dish. (Alternatively, if you prefer less saltiness from the salting process, you can reduce the amount of salt used in step 1 by half.)
Step 7
Take the salted eggplant with both hands and squeeze out as much water as possible. Squeezing out the water thoroughly is crucial for maintaining the eggplant’s chewy texture when stir-fried.
Step 8
Now, it’s time to stir-fry. Heat a frying pan over medium-high heat. Add 3 tablespoons of cooking oil and let it get hot.
Step 9
Add all the squeezed eggplant to the heated frying pan. Stir-fry the eggplant briefly until it starts to absorb some oil and becomes lightly browned.
Step 10
Once the eggplant is partially cooked, pour the beaten eggs around the edges of the pan, allowing them to flow into the eggplant. As the egg cooks and mixes with the eggplant, it will add a richer texture to the dish.
Step 11
Gently stir the mixture, scrambling the egg as it cooks along with the eggplant. When the egg is about 80% cooked and looks fluffy, pour in all of the prepared sauce. Continue to stir-fry over medium-high heat until everything is well combined.
Step 12
Finally, reduce the heat to medium and continue cooking until the sauce has thickened and coated the eggplant and egg beautifully. Your delicious Stir-fried Eggplant and Egg is now complete! It’s especially wonderful served over a bowl of warm rice.
