How to Make Delicious Eggplant Side Dishes in Summer Without Water

Eggplant, in season during the summer, is a fantastic ingredient that can be used in various dishes. However, when you make seasoned eggplant (namul), it often becomes watery over time, diluting the flavor, which can be a concern. Today, I'll share a secret recipe for seasoned eggplant that stays delicious for over a day in the refrigerator without any excess water!

Ingredients

Here are the ingredients you'll need:

• 2 Eggplants
• 1/2 Onion
• 2 tbsp Soy Sauce
• 2 tbsp Olive Oil
• 2 tbsp Plum Extract (Maesilcheong)
• 1/2 tbsp Vinegar or Lemon Juice

Preparing and Cooking the Eggplant

When preparing the eggplant, wash it thoroughly and then cut it into pieces about a finger's length. Don't slice them too thick; cut them slightly thinner than you normally would. If they're too thick, they'll take longer to cook.

Usually, when thinking of seasoned eggplant, steaming comes to mind. But today, to make a clean side dish without water, we'll stir-fry it in a pan with oil. Stir-frying the eggplant prevents its natural moisture from escaping excessively, resulting in a chewier and softer texture. The seasoning will also penetrate deeply instead of just coating the surface, making it even more delicious.

Seasoning and Finishing Touches

After stir-frying the eggplant, add the onion and other vegetables and continue to stir-fry. Once the ingredients are well-cooked, remove them from the heat and let them cool slightly. Adding seasoning while it's hot can cause moisture to re-emerge or make the texture mushy, so it's important to let it cool sufficiently before mixing.

Once the eggplant has cooled, drizzle with savory olive oil and add a pinch of pepper. While sesame oil or perilla oil is commonly used for namul, using olive oil adds a unique fragrant flavor that pairs well with eggplant, giving it a refreshing and light appeal.

When seasoning, it's better to choose soy sauce over salt. Eggplant has high water content and a soft texture, so soy sauce, with its deep flavor, provides a better flavor base than salt alone. Adding plum extract (maesilcheong) for a subtle sweetness will soften the saltiness of the soy sauce and enhance the natural umami.

Finally, a little bit of vinegar or lemon juice adds a refreshing tang that helps to stimulate the appetite. Adjust the sourness according to your personal preference. Since it's a summer side dish, a good amount of tanginess would be great!

Completion and Storage

This stir-fried seasoned eggplant will remain neat and tidy without becoming watery, even the next day. It boasts a light and fresh taste, similar to a salad, without feeling greasy. Therefore, it's excellent to make a generous batch and store it in the refrigerator for easy access. Be sure to try making this summer-perfect seasoned eggplant dish!