STIR-FRY BULGOGI EGGPLANT
Pan-fried eggplant in a flavorful, savory sauce.
Provided by Cris
Categories Appetizer Main Course Side Dish
Time 35m
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 378 kcal, Carbohydrate 23 g, Protein 4 g, Fat 31 g, SaturatedFat 4 g, Sodium 533 mg, Fiber 9 g, Sugar 13 g, ServingSize 1 serving
BULGOGI EGGPLANT
Few things gain as much bulmat ("fire taste" in Korean) as eggplant. When thinly sliced like bulgogi, the classic Korean dish of grilled marinated meat, eggplants need only a brief flick of the fire - a minute or two per side - to cook through and char at the edges. (A very hot skillet on the stovetop works in a pinch.) Bulgogi means "fire meat," so this vegetarian adaptation is inspired by the flavors of the beloved Korean barbecue staple - soy sauce, garlic and sugar - and would taste wonderful alongside a handsome plate of char-grilled beef bulgogi.
Provided by Eric Kim
Categories side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the eggplant in a colander set inside the sink. Sprinkle with the salt, toss to combine and let sit for 30 minutes to drain its excess moisture.
- While the eggplant drains, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to high. In a medium bowl, whisk together the soy sauce, maple syrup, sugar and garlic powder until the sugar is dissolved.
- Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. In the colander, toss the drained eggplant with 1 tablespoon oil. Place the eggplant on the hot, greased grate. Grill until charred at the edges, 1 to 2 minutes per side. If using a gas grill, close the lid between flips. (See Tip for stovetop method.)
- Add the grilled eggplant to the bowl with the sauce and gently toss, making sure each slice is thinly coated. Arrange the slices with the sauce on a large platter. Crack over some black pepper and garnish with the scallion.
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