Eggplant Stir-fry, Salting and Squeezing Out the Moisture Is the Key to a Chewy Texture

Steps

1. 1

   Prepare the eggplant, onion, and carrot, then mix with 2/3 tbsp fine sea salt and 2 tbsp corn syrup and let sit for 10 minutes

2. 2

   After 10 minutes, squeeze out the moisture firmly by hand

3. 3

   Heat a pan with 4 tablespoons of olive oil and stir-fry the salted eggplant, onion, and carrot for 2 minutes

4. 4

   Add green onion and cheongyang chili, then add minced garlic and all-purpose soy sauce and stir-fry for 2 more minutes

5. 5

   Turn off the heat, drizzle 1 tbsp sesame oil, and sprinkle roasted sesame seeds to finish