When preparing stir-fried eggplant, it’s crucial to follow a technique that ensures the vegetable remains light, flavorful, and doesn’t absorb excessive oil or turn dark. Here’s a refined approach that incorporates an additional step to achieve just that:
Step 1: Preparation
Begin by selecting fresh, firm eggplants. Rinse them thoroughly under running water and pat dry with a paper towel. Cut the eggplants into uniform, bite-sized pieces. This ensures even cooking and a more appealing presentation.
Step 2: Salting (The Key Additional Step)
To prevent the eggplant from absorbing too much oil and turning dark during stir-frying, sprinkle a generous amount of salt over the cut eggplant pieces. Toss gently to coat evenly. Allow the eggplant to sit for about 15-20 minutes. This process, known as “salting,” draws out excess moisture from the eggplant, creating a natural barrier that reduces oil absorption and prevents discoloration.
Step 3: Rinse and Drain
After the salting period, rinse the eggplant under cold water to remove the excess salt. Drain thoroughly, either by shaking off excess water or blotting with paper towels. Ensure the eggplant is as dry as possible before proceeding to stir-fry.
Step 4: Stir-Frying
Now, heat your wok or large skillet over medium-high heat. Traditionally, stir-frying is done with a small amount of oil, but since we’ve pre-treated the eggplant, you can use even less. Add just enough oil to coat the bottom of the pan.
Once the oil is hot, add your aromatics such as garlic, ginger, or chili flakes (if using), stirring constantly to prevent burning. Quickly follow with the prepared eggplant, spreading it evenly in the pan.
Step 5: Season and Stir-Fry
Season the eggplant with soy sauce, oyster sauce (optional for added umami), and a pinch of sugar to balance the flavors. Stir-fry continuously, using a spatula or wooden spoon to toss and turn the eggplant, ensuring even cooking. The high heat and constant stirring will help the eggplant cook through without becoming soggy or oily.
Step 6: Finish and Serve
Continue stir-frying until the eggplant is tender yet still retains some bite, about 5-7 minutes depending on the size of the pieces. Adjust seasoning to taste, adding more soy sauce or salt if necessary.
Finally, remove from heat and transfer the stir-fried eggplant to a serving dish. Garnish with chopped scallions or cilantro for added color and freshness. Serve hot, paired with steamed rice or as part of a larger Chinese-style meal.
By incorporating the additional step of salting the eggplant before stir-frying, you’ll achieve a dish that’s light, flavorful, and visually appealing, with eggplant that doesn’t absorb oil or turn dark.
