Stir-fry Bulgogi Eggplant

This Stir-fry Bulgogi Eggplant is simple, easy and a delicious way to cook eggplant. Pan frying eggplant gives this spongy vegetable a firmer texture with slightly crisp skin in a flavorful sauce.

I used the Japanese eggplant that is firm, long and slender. This Korean Stir-fry Bulgogi Eggplant recipe can be prepared in less than 45 minutes.

Happy New Year to everyone. If your New Year’s resolution is to eat healthy, this eggplant dish is a meal in itself that can fill you up. This is a perfect meal to have.

If you are not a big fan of eggplant, preparing it this way might change your mind. It pairs well with white rice, meat, chicken or poultry and fish.

Update: If you have read my first post for 2019, I mentioned my goal is to lose the weight I gained from quitting smoking in 2016. I try to practice a healthier lifestyle but weight was creeping up. I’ve always said to the owner of the company I worked for that I feel healthier when I’m smoking and he would roll his eyes.

Every time I quit, for sure my blood pressure was high and my blood works were high too from weight gained. When craving for cigarette instead I grabbed a soda, which is a big no-no. On top of that, I quit my job and inactivity was another culprit.

It took me 2 ½ years to lose 27 pounds. In 2017, I lost 10 pounds and after that my weight plateau for about a year.

Last summer, I started loosing weight again and lost 17 pounds. I am 8 pounds shy from reaching my goal, not disappointed but happy that I have lost most of it.

This year my goal is to lose another 18 pounds. To attain this goal, I will continue to eat everything I like in moderation.

Depriving myself with my favorite food or sweets will not work for me. I am the opposite of other people who toss away all their favorite food. I have ice cream, chocolate milk, chocolate, chips etc.

Now, that I have lost most of the weight, I will start again exercising and strength training. I don’t diet, it doesn’t work for me. I’ll have an update on my 1^st post next year.

Pan fried eggplant with carrots, poblano peppers, green onion, sesame seeds in savory sauce.

As you can see, I am starting the year with vegetable. Eggplant is good if prepared and cooked right.

One thing to note, eggplant is a nightshade plant and it contains a compound wherein some people might have an allergic reaction from it.

I have food allergy and dermatitis but never had any issues with eggplant. One day, after eating an eggplant my face started itching.

For 5 years I refrained from having it but accidentally ate some. I didn’t itch, so I slowly added it to my diet again.

I love growing vegetables and herbs. The ingredients used in this recipe, eggplant, poblano pepper and green onion were from my garden.

For a scrumptious dish, select a firm eggplant with deep purple color without brown spots.

Eggplant and green onion stalk from my garden used in cooking this dish.

Organic poblano peppers growing in my garden.

How to Cook Stir-fry Bulgogi Eggplant

Other Delicious & Healthy Vegetable Dish

Asian Carrot Radish Salad

Roasted Asparagus with Bearnaise Sauce

Sayote Omelette with Pork and Shrimp

Ukoy na Togue

Pinakbet Tagalog

Mediterranean Kale Salad with Kalamata Olives and Feta

Combine soy sauce, Shaoxing rice wine, brown sugar, sesame oil, garlic powder and cayenne pepper to make  sauce for Stir-fry Bulgogi Eggplant.

Don't overcrowd eggplant when frying. Cook it in batches to cook evenly.

Recipe

Stir-fry Bulgogi Eggplant

Pan-fried eggplant in a flavorful, savory sauce.

5 from 1 vote

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Course: Appetizer, Main Course, Side Dish

Cuisine: Asian, Korean

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 2

Calories: 378kcal

Ingredients

• 2 medium size Japanese eggplant
• 1 small carrot diced
• 1 big poblano peppers sliced (with seeds for spicer dish or without)
• 4 tablespoons olive oil
• 1 teaspoon minced garlic
• 3 tablespoons green onion chopped
• ½ teaspoon sesame seeds garnish
• Salt to taste

Sauce

• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing rice wine
• 1 teaspoon brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon garlic minced
• ¼ teaspoon garlic powder
• pinch cayenne pepper

US Customary - Metric

Instructions

• Combine soy sauce, Shaoxing rice wine, brown sugar, sesame oil, garlic powder and cayenne pepper to make sauce. Set aside.
• Slice eggplants lengthwise. First, cut it in half, then cut each half to 3 portions, cut each portion 2 to 3 slices. Cut eggplant when ready to fry so it doesn’t turn brown.
• In a pan, heat oil over medium heat.
• Stir-fry cubed carrots for 3 to 4 minutes or until tender but crisp. Remove from pan.
• Add some oil, if needed. Toss-in eggplants once oil is heated. Fry eggplant in batches and don’t overcrowd.
• Turn eggplant to brown all sides. Remove when tender with crisp edges.
• Continue frying until all eggplants are cooked.
• When last batch of eggplants are almost done, add poblano peppers and garlic. Stir fry for a minute.
• Add cooked eggplants and carrots. Mix.
• Pour sauce and simmer until reduced. Turn off heat.
• Toss-in green onion. Mix.
• Remove eggplant dish from pan and garnish with sesame seeds. Serve hot with white rice, fish, meat, chicken or poultry.

Video

Notes

1. Don't over crowd eggplant when frying so it can evenly cook.
2. Reduce sauce for a more flavorful scrumptious dish.

Nutrition

Calories: 378kcal | Carbohydrates: 23g | Protein: 4g | Fat: 31g | Saturated Fat: 4g | Sodium: 533mg | Potassium: 763mg | Fiber: 9g | Sugar: 13g | Vitamin A: 5457IU | Vitamin C: 57mg | Calcium: 43mg | Iron: 1mg

Eggplant is pan fried until tender with slightly crisp skin.