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Sautéed Eggplant with Soy-Oyster Sauce
Recipe by Cooking With Morgane
A vibrant Asian‑style sautéed eggplant dish where tender eggplant pieces are lightly coated in cornstarch, quickly fried, and tossed in a glossy soy‑oyster sauce. Finished with sesame oil, toasted sesame seeds, and fresh onion, it pairs perfectly with fragrant rice for a satisfying vegetarian main.
MediumAsianServes 4
Printable version with shopping checklist
Source Video
37m
Prep
4m
Cook
10m
Cleanup
51m
Total
Cost Breakdown
Total cost:$3.69
Per serving:$0.92
Critical Success Points
- • Soaking eggplant in vinegar and salt to remove excess moisture and prevent sogginess.
- • Pressing the eggplant dry before coating with cornstarch.
- • Coating with cornstarch to create a protective barrier during high‑heat frying.
- • Quick, high‑heat frying in two batches to keep pieces firm.
- • Adding the sauce after the oil is hot and stirring just until thickened.
Safety Warnings
- • Hot oil can splatter – keep a lid nearby and never leave the pan unattended.
- • Use a sharp knife carefully when cutting eggplant.
- • Cornstarch dust can irritate lungs; avoid inhaling large amounts.
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