Fujian-style Eggplant Stir-fry

Ingredients

In this Fujian-style adaptation, we replace the traditional Trinidadian spices like cumin and pepper with Fujian ingredients such as soy sauce, oyster sauce, garlic, and ginger. The original baigan choka is typically mashed, while this recipe retains the eggplant's natural texture by stir-frying it. The result is a dish that showcases the unique flavors and cooking techniques of Fujian cuisine while still paying homage to the essence of baigan choka. We alse have the original recipe for Baigan choka, so you can check it out.

• 2 large eggplants, cut into bite-sized pieces 2 large eggplants, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sugar 1 teaspoon sugar
• 2 scallions, thinly sliced 2 scallions, thinly sliced
• 1/4 cup cilantro leaves, chopped 1/4 cup cilantro leaves, chopped
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 24g, 10g
• Protein: 4g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the eggplant pieces on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly charred.
3. 3.
   Heat the vegetable oil in a wok or large skillet over medium heat.
4. 4.
   Add the minced garlic and ginger to the hot oil and stir-fry for 1-2 minutes, until fragrant.
5. 5.
   Add the roasted eggplant to the wok and stir-fry for another 2-3 minutes.
6. 6.
   In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, and sugar. Pour the sauce over the eggplant and stir-fry for an additional 2 minutes, until the eggplant is well-coated.
7. 7.
   Season with salt to taste.
8. 8.
   Remove from heat and garnish with sliced scallions and chopped cilantro.
9. 9.
   Serve hot as a side dish or with steamed rice as a main course.

Treat your ingredients with care...

• Eggplant — Roasting the eggplant enhances its natural sweetness and smoky flavor. Make sure to cut the eggplant into evenly sized pieces for even cooking.

Tips & Tricks

• For a spicier kick, add a teaspoon of chili paste or dried chili flakes to the stir-fry.
• If you prefer a saucier dish, double the amount of sauce ingredients and toss the eggplant in the sauce until well-coated.
• Feel free to add other vegetables such as bell peppers or mushrooms to the stir-fry for added variety and nutrition.
• If oyster sauce is not available, you can substitute it with hoisin sauce or a combination of soy sauce and a touch of sugar for a similar flavor profile.
• To make the dish more substantial, you can add cooked protein such as tofu, shrimp, or thinly sliced chicken.

Serving advice

Serve the Fujian-style Eggplant Stir-fry as a side dish alongside other Fujian-inspired dishes, or as a main course with steamed rice. Garnish with additional sliced scallions and cilantro for a fresh and vibrant presentation.

Presentation advice

Arrange the stir-fried eggplant on a serving platter and sprinkle with the sliced scallions and chopped cilantro. The vibrant green colors of the garnish will contrast beautifully with the deep purple of the eggplant, making it visually appealing.