Chifa-style Stuffed Eggplant (Bharli Vangi)

Ingredients

In this Chifa-style adaptation of Bharli Vangi, we incorporate the bold flavors of Chifa cuisine, which is a fusion of Chinese and Peruvian flavors. The original Indian dish is traditionally prepared with a blend of Indian spices, while our version includes Chifa spices such as soy sauce, oyster sauce, and chili paste. This fusion creates a unique flavor profile that combines the best of both cuisines. We alse have the original recipe for Bharli vangi, so you can check it out.

• 4 medium-sized eggplants 4 medium-sized eggplants
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 200g protein of your choice (tofu, chicken, etc.), diced 200g protein of your choice (tofu, chicken, etc.), diced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon chili paste 1 teaspoon chili paste
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 12g
• Protein: 10g
• Fiber: 10g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the eggplants in half lengthwise and scoop out the flesh, leaving a hollow shell. Reserve the flesh for later use.
3. 3.
   Heat the vegetable oil in a pan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onions become translucent.
4. 4.
   Add the chopped bell pepper and diced protein to the pan. Cook until the protein is cooked through.
5. 5.
   Meanwhile, chop the reserved eggplant flesh into small pieces and add it to the pan. Cook for a few minutes until the eggplant is tender.
6. 6.
   In a small bowl, mix together the soy sauce, oyster sauce, and chili paste. Pour the sauce mixture into the pan and stir well to combine.
7. 7.
   Season with salt to taste and cook for an additional 2-3 minutes.
8. 8.
   Fill each eggplant shell with the prepared stuffing mixture.
9. 9.
   Place the stuffed eggplants on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the eggplants are tender.
10. 10.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Eggplants — Choose eggplants that are firm and glossy. Avoid ones with wrinkled skin or soft spots.
• Soy sauce — Use a good quality soy sauce for the best flavor. Adjust the amount according to your taste preference.
• Oyster sauce — If you have a shellfish allergy, you can substitute oyster sauce with vegetarian oyster sauce or hoisin sauce.

Tips & Tricks

• For a spicier version, increase the amount of chili paste or add some chopped fresh chili peppers.
• Experiment with different proteins such as shrimp or beef for a variation in flavors.
• Serve the stuffed eggplants with a side of steamed rice or noodles for a complete meal.
• Garnish with a squeeze of lime juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Chifa-style Stuffed Eggplant as a main course, accompanied by steamed rice or noodles. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the stuffed eggplants on a platter, placing them side by side. Drizzle some of the flavorful sauce over the top and garnish with fresh cilantro leaves. The vibrant colors of the dish will make it visually appealing.