Name: Asian-Inspired Pan-Fried Eggplant
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian
Ingredients: 3 small eggplants (about 1 1/4 pounds); 1 tablespoon coarse salt; About 3 tablespoons neutral-tasting cooking oil, like avocado, canola, or refined coconut; 2 teaspoons toasted sesame oil; 1 small or 1/2 medium red onion, thinly sliced; 2 medium garlic cloves, minced; 1 tablespoon peeled and minced ginger; Pinch of red pepper flakes; 2 tablespoons soy sauce or tamari; 1 teaspoon seasoned rice vinegar; 1 teaspoon fish sauce (optional); Fresh cilantro, for serving; Crushed peanuts, for serving

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This punchy pan-fried eggplant recipe is inspired by Chinese and Japanese flavors. Serve hot or at room temperature, over rice or as a side dish.

One of the vegetables I get the most questions about is eggplant (a.k.a. “aubergine” to my friends across the pond). And I totally get the confusion. Unlike, say, carrots or bell peppers, cooking eggplant is not very intuitive. But thankfully, it’s also not rocket science.

Like with any new-to-you ingredient, it’s important to just experiment until you get the hang of it. Perhaps the easiest way to start experimenting with eggplant is to pan-fry it.

To Peel or Not To Peel

One of the first pain points of cooking eggplant is deciding whether or not to peel it. The short answer: leave the skin on.

The longer answer: it depends. If your eggplants are small, their skin is probably tender. But if they’re on the larger side, while the skin remains edible, it may have a tougher texture.

It also depends on the recipe. If you plan to eat it in chunks/slices (like this recipe), leave the skin on. But for other uses (like this Russian eggplant “caviar”), eggplants can be roasted whole, peeled, and pureed.

The most important reason to leave the skin on is to preserve nutrients. Like with many fruits and vegetables, most of eggplant’s nutritional value is in its skin. Aside from being high in fiber (like all plants), eggplants have antimutagenic (anti-cancer), antimicrobial, and antiviral properties.

When buying eggplant, look for bruise-free, firm eggplant with smooth shiny skin.

Salted eggplant in a colander on a striped kitchen towel

Rinsed eggplant chunks drying in a kitchen towel

Salting Eggplant

Eggplant naturally contains a lot of moisture and some bitterness. To combat both issues, generously sprinkle sliced eggplant with coarse salt and set it aside for 15 to 30 minutes. This helps eggplant “sweat out” (literally) the excess moisture and bitter flavor. Then rinse off the salt, pat the eggplant dry, and proceed with the recipe.

How to Make Pan-Fried Eggplant

Pan-frying eggplant is one of the easiest ways to cook it. The goal is to take it from firm to soft and creamy with a nice caramelized exterior. I recommend cutting it into chunks instead of thin slices because it will keep its shape better.

Eggplant acts like a sponge and can soak up a lot of oil. To prevent it from turning out greasy – and to speed up the softening process – cover the skillet with a lid while cooking. This is key!

About This Asian-Inspired Recipe

This pan-fried eggplant recipe is inspired by dishes I’ve had in both Chinese and Japanese restaurants. Caramelized, creamy eggplant coated in a savory-salty soy glaze with punchy garlic and ginger, with crushed peanuts and cilantro crowning the top.

It’s perfect over fluffy brown rice as a light dinner, or as a side dish. Serve it hot, warm, or at room temperature.

Asian-Inspired Pan-Fried Eggplant

(2 votes, average: 5.00 out of 5)

Author: thenewbaguette.com
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Vegetables
Method: Stovetop
Cuisine: Asian
Diet: Vegan

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Description

This punchy pan-fried eggplant recipe is inspired by Chinese and Japanese flavors. Serve hot or at room temperature, over rice or as a side dish.

Ingredients

Scale

3 small eggplants (about 1 1/4 pounds)
1 tablespoon coarse salt
About 3 tablespoons neutral-tasting cooking oil, like avocado, canola, or refined coconut
2 teaspoons toasted sesame oil
1 small or 1/2 medium red onion, thinly sliced
2 medium garlic cloves, minced
1 tablespoon peeled and minced ginger
Pinch of red pepper flakes
2 tablespoons soy sauce or tamari
1 teaspoon seasoned rice vinegar
1 teaspoon fish sauce (optional)
Fresh cilantro, for serving
Crushed peanuts, for serving

Instructions

Trim the eggplants and cut them into large-ish (about 2-inch) chunks. Place a layer of sliced eggplant into a colander and sprinkle generously with salt. Continue layering in the eggplant and sprinkling each layer with salt. Let stand for 15 to 30 minutes.
When the eggplant looks sweaty, rinse it under running water, transfer to a kitchen towel, and pat dry.
Heat a large non-stick skillet over medium heat and add enough oil to coat the bottom. Arrange the first batch of the eggplant in a single layer in the skillet and cover tightly with a lid. Cook until golden brown, 3 to 4 minutes, then flip and brown the other side. Remove the eggplant from the skillet and cook the second batch, adding more oil as needed. Remove all the eggplant and set aside.
Add about a teaspoon of the cooking oil along with the sesame oil to the skillet. Add the onion and cook until it’s starting to soften and brown, about 2 minutes. Then add the garlic, ginger, and pepper flakes, and cook for 30 seconds more.
Add the soy sauce, vinegar, and fish sauce (if using) to the skillet, followed by the eggplant. Gently stir to coat the eggplant and turn the heat off.
Transfer the eggplant to a serving platter and sprinkle with peanuts and cilantro.