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 1st post next year.
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.
How to Cook Stir-fry Bulgogi Eggplant
Other Delicious & Healthy Vegetable Dish
Roasted Asparagus with Bearnaise Sauce
Sayote Omelette with Pork and Shrimp
Mediterranean Kale Salad with Kalamata Olives and Feta
Recipe
Stir-fry Bulgogi Eggplant
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
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
- Don't over crowd eggplant when frying so it can evenly cook.
- Reduce sauce for a more flavorful scrumptious dish.
Nutrition
Dan says
This is fabulous. I did salt the eggplant for twenty minutes to to reduce water and browning. I added kale and cooked the bulgogi separate in air fryer first. Even my son who does not like eggplant loved it.0
Fortune says
Glad you like it!