If you are craving a simple yet delicious meal, this Eggplant and Egg Stir-Fry is a fantastic option. Combining the rich, savory flavors of tender eggplant with protein-packed eggs, it’s a dish that is nutritious and satisfying. Perfect for a quick lunch or dinner, this stir-fry recipe is easy to prepare and bursting with flavor.
Tips to Make the Eggplant and Egg Stir-Fry Recipe:
1. Choose Fresh Eggplants: For the best flavor and texture, use firm and shiny eggplants. Avoid ones with dull or wrinkled skin, as these may be overripe and bitter.
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2. Salt the Eggplant: To remove any bitterness and excess moisture, salt the eggplant slices and let them sit for about 20 minutes. Rinse and pat them dry before cooking. This step ensures a tender and flavorful result.
3. Use a Non-Stick Pan: A non-stick skillet is ideal for this recipe to prevent the eggplant and eggs from sticking to the pan. It also helps in using less oil, making the dish healthier.
4. Pre-Cook the Eggplant: Cook the eggplant slices first until they are soft and golden brown. This helps them to absorb the flavors from the sauce and seasonings better when mixed with the eggs.
5. Don’t Overcook the Eggs: Add the whisked eggs to the cooked eggplant and gently scramble. Make sure to stir continuously to prevent the eggs from overcooking and becoming rubbery.
6. Add Soy Sauce and Garlic: For a boost in flavor, season the stir-fry with soy sauce and minced garlic. Adjust the seasoning according to your taste preference.
Try this Eggplant and Egg Stir-Fry for a tasty and wholesome meal that you can whip up in no time. Enjoy!
How to Make Eggplant and Egg Stir-Fry Recipe?
Eggplant and Egg Stir-Fry Recipe
Equipment
- 1 Wok or large skillet For stir-frying
- 1 Spatula For stirring
Ingredients
- 2 medium Eggplants Cut into bite-sized pieces
- 4 Eggs Beaten
- 3 tbsp Vegetable oil Divided
- 3 cloves Garlic Minced
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce Optional
- to taste Salt and pepper
- 1 tsp Sesame oil Optional, for garnishing
- 2 tbsp Spring onions Chopped, for garnishing
Instructions
- Heat 2 tbsp of vegetable oil in a wok or large skillet over medium-high heat.
- Add the eggplant pieces and stir-fry until they become tender, about 8-10 minutes. Remove from the pan and set aside.
- In the same pan, add the remaining 1 tbsp of vegetable oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the beaten eggs and scramble them until just cooked through. Remove and set aside with the eggplants.
- Return the eggplants and eggs to the pan. Add soy sauce, oyster sauce (if using), salt, and pepper. Stir well to combine and heat through.
- Drizzle with sesame oil before serving and garnish with chopped spring onions.
- Serve hot with steamed rice or as a side dish.
Notes
Nutrition
