Pan-Fried Eggplant with Eggs
ID: 7076e839...
By slicing, salting, and draining the eggplant, you can combine it with beaten eggs, bell peppers, and scallions to pan-fry until golden brown on both sides. This dish requires very little oil, making it a healthy and fragrant home-style meal that pairs perfectly with rice.
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🍳 Cooking Flow
Cut the eggplant into thick strips, add salt and sugar, and marinate for 20-30 minutes until softened. → Rinse the eggplant thoroughly with water and squeeze out all excess moisture firmly. → Heat a little oil in a pan, stir-fry the eggplant until dry and slightly golden brown, then remove. → Mix the eggplant with eggs, diced green bell pepper, chopped scallions, salt, pepper, and a splash of water-diluted starch. → Pan-fry over medium heat until both sides are golden brown and fragrant, then serve.
Cooking Steps
Brief Cooking Order
Cut the eggplant into thick strips, add salt and sugar, and marinate for 20-30 minutes until softened. → Rinse the eggplant thoroughly with water and squeeze out all excess moisture firmly. → Heat a little oil in a pan, stir-fry the eggplant until dry and slightly golden brown, then remove. → Mix the eggplant with eggs, diced green bell pepper, chopped scallions, salt, pepper, and a splash of water-diluted starch. → Pan-fry over medium heat until both sides are golden brown and fragrant, then serve.
Introduction
By slicing, salting, and draining the eggplant, you can combine it with beaten eggs, bell peppers, and scallions to pan-fry until golden brown on both sides. This dish requires very little oil, making it a healthy and fragrant home-style meal that pairs perfectly with rice.
Step 1
After washing the eggplant, trim off the stem, slice it into 1cm thick pieces, then cut into thick strips.
Step 2
Place the eggplant strips in a large bowl, add 1 tsp of salt and 1 tsp of sugar. Mix well and marinate for 20-30 minutes until the eggplant softens and releases water.
Step 3
Prepare the aromatics during marination: finely chop the scallions; deseed the green pepper and cut into thin strips, then into small cubes.
Step 4
Rinse the marinated eggplant in plenty of water, squeezing firmly to remove excess salt. Repeat 2-3 times to remove bitterness and off-flavors, then squeeze completely dry.
Step 5
Heat a little oil in a pan, add the dried eggplant. Stir-fry over medium-high heat continuously until the moisture is completely evaporated and the surface turns slightly golden brown. Remove and set aside.
Ingredients List
Important Notes
Adding both salt and sugar when marinating the eggplant not only accelerates moisture release to soften it but also helps remove the bitterness and harsh flavors of the eggplant. 💡
Be sure to rinse away the salt thoroughly and squeeze out all moisture at the end; otherwise, excess water will prevent the egg mixture from setting properly, and residual salt will make the dish too salty. ⚠️
Adding a little water-diluted starch (cornstarch or potato starch water) to the egg mixture makes the texture of the fried egg more tender and prevents it from becoming tough. ✨
Remember not to use high heat when pan-frying, as it will burn the exterior while leaving the inside raw. Rotate the pan occasionally during cooking to ensure even heat distribution. 🍳
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