Get ready for a dish so good, you won't be able to stop eating! This recipe for 'Devil's Eggplant and Perilla Leaf Pickles' uses a microwave and pan to perfectly cook eggplant until it's succulent and juicy, then marinates it in a special sauce with fragrant perilla leaves. It's an exquisite side dish, perfect for meal prep, and sure to become a staple at your dinner table!
Ingredients
Main Ingredients (4 servings)
- Eggplant 400g
- Perilla leaves 10
Seasonings
- [A] Soy sauce 3 tbsp
- [A] Oyster sauce 1/2 tbsp
- [A] Water 6 tbsp
- [A] Doubanjiang 1 tsp
- [A] Sugar 1 tbsp
- [A] Bonito flake powder 3g
- [A] Grated garlic 5g
- [A] Aji-no-moto 4 shakes
- Oil 1 tbsp
Steps
- Peel and grate 5g of garlic.
- Cut off the stems of 400g of eggplant, then slice lengthwise into 4 equal pieces.
- Roll up 10 perilla leaves and julienne them.
- Place the sliced 400g eggplant on a heatproof dish, cover with plastic wrap, and microwave at 600W for 4 and a half minutes. 【Chef's Secret!】 Microwaving the eggplant prevents it from absorbing too much oil, ensuring it remains juicy.
- In a bowl, combine 3 tbsp soy sauce, 1/2 tbsp oyster sauce, 6 tbsp water, 1 tsp Doubanjiang, 1 tbsp sugar, 3g bonito flake powder, grated 5g garlic, and 4 shakes of Aji-no-moto. Mix well.
- Chill the prepared sauce in the refrigerator.
- Heat 1 tbsp oil in a frying pan.
- Place the microwaved eggplant skin-side down in the pan and stir-fry until nicely browned all over. 【Chef's Secret!】 Frying it skin-side down first ensures a beautiful color and enhances its fragrance. Fry until no white parts remain.
- Transfer the stir-fried eggplant to the bowl with the chilled sauce, add the julienned perilla leaves, and mix everything thoroughly.
- Once cooled, marinate in the refrigerator for at least 2-3 hours to allow the flavors to meld.
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