Kim Dae-seok Eggplant Tomato Stir-fry

Name: Kim Dae-seok Eggplant Tomato Stir-fry
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: eggplant 2 pieces; tomato 2 pieces; garlic 3 cloves; salt to taste; olive oil 2 tablespoons

A light vegetable stir-fry made with salted eggplant and tomatoes sautéed in olive oil

30 min Difficulty Very easy side dish

Main ingredients

eggplanttomatogarlicsaltolive oil

Ingredients needed 2 servings

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eggplant tomato garlic salt olive oil

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eggplant 2 pieces

tomato 2 pieces

garlic 3 cloves

salt to taste

olive oil 2 tablespoons

Recipe

Cut off the stem end of the eggplant, then peel it in patches using a peeler. Halve it lengthwise and slice into bite-sized diagonal pieces.
Sprinkle 1/4 tablespoon of salt over the sliced eggplant and let it sit for about 20 minutes. Squeeze out the released moisture firmly with your hands.
Cut the tomato in half, remove the stem end, and chop into bite-sized pieces. Lightly sprinkle with salt and set aside.
Mash the garlic with the side of a knife, then finely chop it.
Add the tomato and chopped garlic to a preheated pan over medium heat without adding oil, to prevent burning from the moisture.
Once the garlic aroma rises and the tomato softens, add the salted eggplant and stir-fry together.
When the ingredients are well combined, drizzle 2 tablespoons of olive oil around the pan and stir-fry until the oil evenly coats the eggplant and tomato.
Turn off the heat when the moisture has reduced and the eggplant is fully cooked. Transfer to a serving dish to finish.

Slice the eggplant diagonally, salt it for 20 minutes, then squeeze out the moisture. Chop the tomato and garlic.
Sauté the tomato and minced garlic in a preheated pan first, then add the eggplant once moisture starts to release.
Add olive oil and stir-fry over medium heat until the ingredients are well blended and evenly coated.

Cooking tips

Salting the eggplant beforehand and squeezing out the moisture helps reduce oil absorption during cooking and enhances its chewy texture.
Lightly salting the tomato beforehand firms up the flesh, preventing it from breaking apart easily during stir-frying.
Adding olive oil at the beginning can cause smoking due to its low smoke point, so it's best to sauté the tomato first using its own moisture, then add the oil later.

Recommended for

Those looking for a light, no-pressure side vegetable dish.
People who enjoy stir-frying eggplant and tomato together.
Those who prefer dishes that highlight the natural flavors of ingredients with minimal seasoning.

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eggplantzucchiniKorean piman peppertomatoonion

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