Zesty Eggplant Stir-Fry

Ingredients

While the original Moroccan Zaalouk is traditionally a cooked salad made with eggplant, tomatoes, and spices, this adapted version takes inspiration from Singaporean Chinese cuisine. The dish incorporates Sichuan flavors, such as Sichuan peppercorns and spicy elements, to create a unique fusion of Moroccan and Chinese culinary traditions. We alse have the original recipe for Zaalouk, 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, grated 1 tablespoon ginger, grated
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 tablespoon Sichuan peppercorns 1 tablespoon Sichuan peppercorns
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 12g
• Protein: 4g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the minced garlic, grated ginger, and Sichuan peppercorns to the pan. Stir-fry for 1-2 minutes until fragrant.
3. 3.
   Add the eggplant to the pan and stir-fry for 5-6 minutes until it starts to soften.
4. 4.
   Add the sliced bell peppers to the pan and continue stir-frying for another 3-4 minutes until the vegetables are tender-crisp.
5. 5.
   In a small bowl, whisk together the soy sauce, rice vinegar, honey, and dissolved cornstarch.
6. 6.
   Pour the sauce mixture over the vegetables in the pan and stir well to coat.
7. 7.
   Cook for an additional 2-3 minutes until the sauce thickens and coats the vegetables.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Eggplant — To ensure the eggplant cooks evenly, make sure to cut it into bite-sized pieces. You can also sprinkle some salt on the eggplant and let it sit for 10 minutes before cooking to remove any bitterness.
• Sichuan peppercorns — Toast the Sichuan peppercorns in a dry pan over low heat for a few minutes before using them. This will enhance their flavor and aroma.

Tips & Tricks

• For an extra kick of heat, add some dried chili flakes or fresh chili peppers to the stir-fry.
• Customize the dish by adding other vegetables such as mushrooms, snow peas, or baby corn.
• If you prefer a sweeter flavor, increase the amount of honey in the sauce.
• Serve the Zesty Eggplant Stir-Fry with steamed rice or noodles for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Zesty Eggplant Stir-Fry hot as a main course or as a side dish alongside your favorite Chinese dishes. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the stir-fried eggplant and bell peppers on a serving platter, ensuring they are evenly distributed. Drizzle any remaining sauce over the top for an appetizing presentation. Sprinkle fresh cilantro leaves on top as a garnish.