Say Goodbye to Soggy Eggplant - Perfect Stir Fry

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Here's a delicious recipe for Stir-fried Eggplant with Garlic and Roasted Peanuts, drawing inspiration from various Asian stir-fry techniques to achieve a flavorful and satisfying dish.

This recipe focuses on getting the eggplant nicely cooked without becoming overly oily, and then coating it in a savory, aromatic sauce with the added crunch of roasted peanuts.

Stir-fried Eggplant with Garlic and Roasted Peanuts

Yields: 2-3 servings
Prep time: 20 minutes (includes salting/soaking eggplant)
Cook time: 15-20 minutes

Ingredients:

For the Eggplant:

1 lb (about 2 medium) Chinese or Japanese eggplants (the long, slender kind are best, but globe eggplant works too - see notes)
1 teaspoon salt (for pre-treating eggplant)
1-2 tablespoons cornstarch (for coating eggplant)
2-3 tablespoons neutral oil (like peanut, vegetable, or canola oil), plus more if needed
For the Sauce:

2 tablespoons light soy sauce (or tamari for gluten-free)
1 tablespoon dark soy sauce (optional, for color and deeper flavor)
1 tablespoon rice vinegar
1 tablespoon Shaoxing wine (or dry sherry/mirin)
1-2 teaspoons sugar (adjust to your preference)
1/2 teaspoon sesame oil
1/4 teaspoon red pepper flakes (or more, to taste, for heat)
1/4 cup water or vegetable stock
1 teaspoon cornstarch (for thickening the sauce)
For the Aromatics & Finish:

4-5 cloves garlic, minced
1-inch piece fresh ginger, minced
2-3 dried red chilies (optional, for extra heat and aroma), broken into pieces
1/4 cup roasted peanuts, roughly chopped (unsalted preferred)
2-3 green onions, sliced (white and green parts separated)
Fresh cilantro, chopped (for garnish, optional)
Equipment:

Large wok or non-stick skillet
Colander
Paper towels
Instructions:

1. Prepare the Eggplant:
Wash the eggplants and cut them into bite-sized pieces. You can do diagonal slices, wedges, or chunks. For globe eggplant, consider peeling it if the skin is very thick.
To prevent the eggplant from absorbing too much oil and to remove any bitterness: Place the cut eggplant in a large bowl. Add 1 teaspoon of salt and enough water to cover the eggplant. Place a plate on top to keep the eggplant submerged. Let it soak for 15-20 minutes.
After soaking, drain the eggplant well and rinse thoroughly under cold water to remove excess salt.
Pat the eggplant pieces very dry with paper towels. This is crucial for crisping.
In a clean bowl, sprinkle the dried eggplant with 1-2 tablespoons of cornstarch and toss until each piece is lightly and evenly coated. This helps create a crispy exterior.

2. Make the Sauce:
In a small bowl, whisk together all the sauce ingredients: light soy sauce, dark soy sauce (if using), rice vinegar, Shaoxing wine, sugar, sesame oil, red pepper flakes, water or vegetable stock, and 1 teaspoon of cornstarch. Whisk well until the cornstarch is fully dissolved. Set aside.

3. Stir-fry the Eggplant:
Heat 2-3 tablespoons of neutral oil in a large wok or non-stick skillet over medium-high heat until shimmering.
Add the coated eggplant in a single layer, working in batches if necessary to avoid overcrowding the pan. Overcrowding will steam the eggplant instead of frying it.
Cook the eggplant, flipping occasionally, until golden brown, tender, and slightly charred in spots (about 5-8 minutes per batch). Add a little more oil if the pan seems dry.
Once cooked, remove the eggplant from the pan and set it aside on a plate lined with paper towels to drain any excess oil.

4. Sauté Aromatics & Finish the Dish:
If needed, add a touch more oil (about 1 teaspoon) to the same wok/skillet. Reduce the heat to medium.
Add the minced garlic, minced ginger, and dried red chilies (if using). Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the white parts of the green onions and stir-fry for another 30 seconds.
Give the prepared sauce a quick whisk again (as cornstarch can settle) and pour it into the pan. Bring it to a simmer, stirring constantly, until the sauce thickens and becomes glossy (this will happen quickly, about 30-60 seconds).
Return the cooked eggplant to the pan. Add the chopped roasted peanuts.
Toss everything gently to coat the eggplant and peanuts evenly with the sauce. Cook for just 1-2 minutes to allow the flavors to meld.
Turn off the heat. Stir in the green parts of the green onions and fresh cilantro (if using).

5. Serve:
Transfer the stir-fried eggplant to a serving dish. Serve immediately with steamed white or brown rice.


Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence. https://creativecommons.org/licenses/...