Eggplant and egg—a simple yet nutritious
pairing that delivers both flavor and nourishment. While the familiar glossy, purple,
teardrop-shaped eggplant is widely known, this versatile vegetable comes in a
variety of colors and shapes. A trip to
your local farmers market might reveal oval, slim, or melon-shaped eggplants
with vibrant white, green, pink, orange, or even striped skins.
For
this recipe, I prefer Asian eggplant, a staple in many Asian cuisines. Often
dubbed the "poor man's meat," this humble ingredient, combined with
an egg, provides a balanced blend of protein, fiber, and healthy fats. Beyond its culinary appeal, eggplant has long
been valued in traditional medicine—Ayurvedic practitioners once used white
eggplant to treat diabetes and its roots to ease asthma. Whether for its history, health benefits, or
deep, rich taste, this dish showcases eggplant's extraordinary versatility.
Ingredients:
- 2 eggs
- 1 eggplants
- 1/2 cup diced onion
- 3 garlic cloves, minced
- 2 green onions, sliced
- Salt, pepper, sugar, and soy sauce (to taste)
- Cooking oil for pan-frying
Directions:
1.
Preparing the Eggplant:
2.
Wash the
eggplants and cut them into thin strips.
Sprinkle with a bit of salt and let sit for about 10 minutes to draw out
any bitterness. Then, squeeze out the
excess moisture and set aside.
3.
Beating the Eggs:
4.
Crack the eggs
into a bowl, add a splash of soy sauce and a pinch of sugar. Whisk well to combine.
5.
Sautéing Aromatics:
6.
Heat about two
tablespoons of oil in a sauté pan over medium heat. Add the garlic and diced onion. Cook for 2 minutes or until fragrant and
slightly softened.
7.
Cooking the Eggplant:
8.
Add the eggplant
and red bell pepper to the pan. Stir-fry
until the eggplant is tender. Season
with a bit of salt and pepper to taste.
9.
Adding the Eggs:
10.
Pour the beaten
eggs evenly over the cooked vegetables.
Cover the pan and let it cook on medium heat until the eggs are set.
11.
Finishing and Serving:
12.
Carefully flip
the mixture to cook the other side for a brief moment. Sprinkle with sliced green onions just before
serving. Serve warm as a light main
course or side dish.
Tips for serving:
Pairing with
Steamed Rice:
This dish goes wonderfully with jasmine or brown rice. The mild, fluffy rice balances the savory,
umami flavors.
Topping with
Fresh Herbs:
Add chopped cilantro, Thai basil, or mint just before
serving for a fresh, aromatic finish.
Adding a Drizzle
of Sauce:
A drizzle of chili oil, hoisin sauce,
or even a bit more soy sauce can add depth and a hint of spice.
Serving in
Lettuce Cups:
For a lighter, low-carb option, spoon the mixture into
romaine or butter lettuce leaves.
Making it
a Meal:
Serve alongside a small bowl of miso soup or a
cucumber salad with vinegar for a complete, refreshing meal.
For a
Crunchy Touch:
Garnish with toasted sesame seeds or crispy shallots
for texture.
Serving Warm
or at Room Temp:
This dish is great hot but also tastes delicious at
room temperature—perfect for a lunchbox or potluck.
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