Stir-fry Bulgogi Eggplant
Pan-fried eggplant in a flavorful, savory sauce.
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
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
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