Tender Egg Scramble and Eggplant Stir-Fry
Tender Egg Scramble and Eggplant Stir-Fry
Moisture-Controlled Eggplant and Egg Stir-Fry
Eggplant can often become watery and bland when cooked. This recipe tackles that issue by first salting the eggplant to remove excess moisture, then incorporating scrambled eggs. This not only helps manage the eggplant’s water content but also adds a wonderfully tender texture and rich, savory flavor. Perfect for beginners, this dish is a nutritious and delicious way to enjoy eggplant!
Main Ingredients- 3 Eggplants
- 3 Korean chili peppers (Cheongyang peppers)
- 1/2 Green onion
- 4 Eggs
Seasoning & Other Ingredients- 1/2 tsp Salt (for salting eggplant)
- 100ml Water (for salting eggplant)
- 4 Tbsp Cooking oil
- 1 Tbsp Minced garlic
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Fish sauce (anchovy or other)
- 1 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
- 1/2 tsp Salt (for salting eggplant)
- 100ml Water (for salting eggplant)
- 4 Tbsp Cooking oil
- 1 Tbsp Minced garlic
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Fish sauce (anchovy or other)
- 1 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
Wash the eggplants thoroughly. Cut them in half lengthwise, then slice them diagonally into bite-sized, half-moon shapes about 1-1.5cm thick. This cutting method helps the eggplant absorb flavors well and cook evenly.
Step 2
In a bowl, dissolve 1/2 tsp of salt in 100ml of cold water to make a saltwater brine. Add the sliced eggplants to this brine and let them soak for 5 minutes. This step helps to remove any bitterness from the eggplant and draws out excess water.
Step 3
After 5 minutes, drain the salted eggplants in a colander, allowing the water to drip out completely. Gently press them with your hands to squeeze out any remaining moisture for best results.
Step 4
Remove the stems from the Korean chili peppers and slice them into thin rounds. Slice the green onion in half lengthwise and then chop it finely. These will add a pleasant spicy kick and aromatic freshness.
Step 5
In a separate bowl, crack the 4 eggs and beat them well with a whisk until smooth. It’s important to beat the eggs thoroughly to avoid any clumps.
Step 6
Heat 1 Tbsp of cooking oil in a non-stick pan over medium heat. Pour in about 1/3 of the beaten egg mixture. Once the egg is about half-cooked, stir it gently with chopsticks or a spatula to create scrambled eggs. Cook until softly set, then remove from the pan and set aside on a plate. Keeping some of the scrambled eggs separate will help maintain a beautiful visual appeal later.
Step 7
Wipe the pan clean, then add 2 Tbsp of cooking oil and heat over medium-low heat. Add the minced garlic and chopped green onion and sauté until fragrant. Once the aromatics have infused the oil, add the drained eggplant slices and sliced chili peppers. Add another 1 Tbsp of cooking oil to prevent the eggplant from sticking and ensure it cooks evenly.
Step 8
Stir-fry the eggplant and chili peppers over medium heat, mixing everything well. Continue to cook until the eggplant becomes translucent and tender.
Step 9
Once the eggplant is tender and has softened, add 1 Tbsp of fish sauce (or soy sauce) and 1 Tbsp of mirin. These add depth of flavor and help eliminate any raw taste. Stir-fry briefly to allow the seasonings to coat the eggplant.
Step 10
Now, pour the remaining 2/3 of the beaten egg mixture evenly over the cooked eggplant. Spread it out so it covers the eggplant.
Step 11
As the egg mixture starts to cook from the heat of the pan, gently shake the pan or stir softly with a spatula to create soft, custardy curds. Be careful not to cook over high heat, which can make the eggs tough or burnt. When the eggs are almost fully set, drizzle 1 Tbsp of sesame oil over the dish for a wonderful aroma and nutty flavor.
Step 12
Once the egg is cooked to a fluffy texture, gently add the reserved scrambled eggs back into the pan. Mix them lightly with the rest of the ingredients. This way, the bright yellow scrambled eggs remain intact, adding beautiful color and making the dish look very appetizing. Finish by sprinkling 1 Tbsp of toasted sesame seeds over the top.
Step 13
If you pour the egg mixture directly over the eggplant and cook it, the eggs can absorb the eggplant’s color and turn a duller shade. However, by reserving some scrambled eggs and mixing them in at the end, the vibrant yellow color remains prominent, making the dish much more visually appealing!
Step 14
Transfer the finished Eggplant and Egg Scramble Stir-fry to a serving dish.
Step 15
When prepared using this recipe, the eggs absorb the moisture from the cooked eggplant, preventing any sogginess or greasiness. Instead, you get a wonderfully tender, moist texture and a rich, savory taste. I created this recipe spontaneously, and I was surprised by how incredibly delicious it turned out!
Step 16
Adding eggs boosts the protein content, making this a very nutritious dish. Furthermore, compared to simply pouring egg over eggplant and cooking, using the method of making separate scrambled eggs and then mixing them in resulted in a dish that was not only visually appealing with its beautiful colors but also had a superior taste balance.
Step 17
I highly recommend you all try making this moist and flavorful eggplant stir-fry with eggs! You will surely be satisfied with its tender texture and deep flavor. It makes a fantastic side dish for rice or even a light appetizer.
