Spicy Stir-Fried Eggplant Recipe
Appetizing Spicy Eggplant Side Dish: Easy Eggplant Stir-Fry for Beginners
Tired of the usual steamed and seasoned eggplant? Stir-fried eggplant offers a delightful change! Even two small eggplants can make a delicious dish. When you don’t want to bother with steaming equipment, or if you’re craving a slightly more special side dish, complete your meal with this spicy stir-fried eggplant recipe. The addition of chili powder adds a zesty kick that makes it incredibly addictive with rice!
Main Ingredients
- 2 small eggplants
- 1/4 onion
- 1 stalk green onion
- 2 Tbsp cooking oil
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1 Tbsp chili powder
- 1/4 cup anchovy-broth with kelp
- 1.5 Tbsp soy sauce for soup
Cooking Instructions
Step 1
First, wash the two small eggplants thoroughly under running water. Trim off the stems and then slice them into thick strips. Cutting them too thinly might cause them to break apart during stir-frying, so aim for slightly chunky slices.
Step 2
Heat a pan over medium heat and add 2 tablespoons of cooking oil and 1 tablespoon of sesame oil. Once the pan is hot, add 1 tablespoon of minced garlic and sauté until fragrant and lightly golden. Then, quickly add 1 tablespoon of chili powder and stir-fry, being careful not to burn it. Burnt chili powder can turn bitter, so stir gently over low heat.
Step 3
Next, prepare the 1/4 onion by slicing it thinly. Take the stalk of green onion and separate the white and green parts. Add the sliced white part of the green onion to the pan and stir-fry. Cooking the onion until it becomes translucent will bring out its sweetness.
Step 4
Now, add all the sliced eggplant to the pan and stir-fry well to coat evenly with the seasonings. Eggplant wilts as it cooks, so even if it looks like a lot initially, the volume will decrease quickly. Continue to stir-fry until the eggplant becomes tender.
Step 5
Combine 1/4 cup of anchovy-broth with kelp and 1.5 tablespoons of soy sauce for soup, then pour it into the pan. Stir-fry everything evenly so the seasoning is well absorbed by the eggplant and vegetables. Adding broth will make the eggplant more moist and tender.
Step 6
Finally, finely chop the green parts of the green onion you prepared and add them to the pan. Stir-fry briefly one more time to add a fresh aroma. Avoid overcooking, as the color might change; stir just until the green onion slightly wilts. Your delicious spicy stir-fried eggplant is now ready! It’s wonderful served over hot rice or enjoyed as a standalone side dish.
