Stir Fried Eggplant

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Stir Frying Eggplant

The smaller Asian varieties, such as the Chinese and Japanese eggplant, work best for stir-frying.

Salt the eggplant lightly, then cut into 1/2 inch cubes. Be sure to wipe the salt off after allowing it to sit. Do not wash the salt off because the eggplant will absorb the water.


Heat oil - very hot, sizzling and crackling hot.
When oil is heated, throw the cubed eggplant into the pan and salt to taste.

Continue to stir as the cubes cook. Cook just until eggplant is a rich golden brown. Eggplant absorbs oil like a sponge, so don't overdo it.

Serve immediately.

Dredging eggplant slices in flour or coating with a batter or breadcrumbs will help decrease the amount of oil they absorb when frying.