I love eggplant, so I have tried various recipes. This one is my favorite. My friends have praised it as the best eggplant dish they’ve ever had.
Chinese restaurants often use doubanjiang (broad bean paste) to stir fry eggplant, but I prefer not to overpower the natural flavors. I pan-fry the eggplant first and then season it with scallions, garlic, and chili. This way, the stir-fried eggplant gets a subtle charred aroma combined with the savory fragrance of garlic and scallions.
Let’s get started.
Ingredients
- 2 eggplants: Each cut into 4 segments, then halve each segment.
- Scallions: Separate the white and green parts and cut them into small sections.
- Garlic: Finely minced.
- Green chili pepper: Sliced into rings.
- Red chili pepper: Sliced into rings.
It doesn’t matter how you cut the chili pepper, and you don’t have to use both green and red. I use both to add color to the dish.
How to Choose Eggplants
The key to this dish lies in selecting the right eggplants. I chose slender, purple eggplants, tender with fewer seeds. If you can’t find this type, any other variety will work. The taste will be great, though the texture may differ slightly. Ensure the eggplants are fresh and tender.
Fresh eggplants should have a shiny, smooth surface and be primarily purple or black-purple in color. Avoid dull colors or wrinkles, as these indicate the eggplant is old. When gently squeezed, a fresh eggplant should feel firm, indicating sufficient moisture.
Seasonings
- Oil
- Salt
- Light soy sauce
- Chicken powder (optional)
Cooking Steps
I used a non-stick pan with a coating for this dish. Eggplants absorb oil, so a bit more oil is necessary. The key to success lies in having enough oil; otherwise, the eggplant won’t taste good.
Step 1. Wipe the non-stick pan dry, add oil, and heat it. Once hot, add the eggplant to pan-fry over medium heat which ensures it doesn’t burn.
Step 2. Pan-fry until the eggplant turns golden on both sides with a slightly charred aroma. Use a spatula to press the eggplant, making it soft. This makes it easier for the tender and silky flesh to absorb the flavor of the seasonings. If there’s excess oil, pour some out.
Step 3. After pan-frying, add garlic, chili, and white scallions to the eggplant. Season with salt and light soy sauce. You can also add some chicken powder if you have. Stir fry all the ingredients. If it becomes a bit dry, add a little water.
Step 4. Once the chili is cooked, add green scallions and then remove it from the heat.
This dish is simple, and as long as the eggplant is pan-fried well, it’s a success. Paired with rice, it’s not greasy but incredibly appetizing.
