Southeast Asian vegetable

Stir-fried Eggplant with Mixed Spices

Monday, January 12, 2015Enz F

I have always loved to eat vegetables, especially eggplants, ever since I was a child. Thanks to my grandma and to all her wonderful Ilocano dishes (check out her Poki-poki/ Poqui-poqui and Dinengdeng). She herself was a self-proclaimed pescetarian and lover of vegetables, and I was lucky enough to have inherited partly of those genes. She even dedicated a spacious lot in her garden only for growing fruits and vegetables. Her healthy diet and lifestyle could speak a lot on her longevity and the quality of life she had. She was able to see her great-grandson from my brother and was only a few years short before reaching the centennial age when she passed.

I have always loved to eat vegetable ever since I was a child.
A few days ago, I saw a recipe post by a fellow member of Foodies+ Community at G+. The dish easily caught my attention as it reminded me of my lola’s vegetable dishes. Sharon Lam of Delishar posted a simple yet very mouthwatering stir-fried eggplant dish. Her very inviting food photo kept talking to me and haunting me while asleep so I decided to try her dish with some tweaking. She originally used the round-shaped brinjal (Westerns call it aubergine) but I opted for the longer and more slender dark purple Japanese eggplant since it is easier to find from where I am. My grandma seldom cooked spicy eggplants but Sharon’s smart integration of Asian herbs and spices and seasonings would definitely tickle your palate and it could not just stop me from drooling. I really enjoyed the dish. It was so delish and spicy. 

I can always get a hand of these Japanese eggplants.
So here is my take on Sharon’s Stir Fried Eggplants. You can check out her original recipe in her blog here.
Stir-fried Eggplant with Mixed Spices
Number for Servings: 4-5

  • 4 pcs. medium-sized Japanese eggplants, sliced into strips 
  • 4 cloves garlic, minced 
  • 2-3 tsps. grated ginger 
  • 2 tbsps. chopped spring onions 
  • 2 tbsps. chopped kintsay (Chinese parsley/ cilantro/ coriander) 
  • 2 pcs. red Thai chilli, finely chopped 
  • 4 tbsps. vegetable cooking oil (canola oil or olive oil) 
  • 2-3 tbsps. patis (fish sauce) 
  • 2 tbsps. sweet soy sauce 
  • 1 tbsp. oyster sauce (optional) 
  • 1/2 tsp brown sugar 
  • salt and pepper to taste 

  1. Soak the eggplant in water. Thoroughly wash and drain when ready to cook. 
  2. Combine all together the garlic, ginger, spring onion and kintsay in a small bowl. 
  3. In a pan, heat 3 tbsps. of cooking oil over medium heat. Lightly fry the eggplants just enough until they begin to soften. Fry by batch if necessary. Set aside. 
  4. In the same pan, add the remaining cooking oil and sauté the mixed spices until very fragrant. 
  5. Add back the eggplants while continuously stir-frying. Add the sweet soy sauce, oyster sauce (optional), patis and sugar. Season with salt and pepper. 
  6. Remove from heat and transfer on a platter. Serve with hot steamed rice. Enjoy! 

  1. Cook through the eggplants but never overcook. The more mature ones usually take a little more time to cook so always keep an eye. 
  2. This dish is a suitable side or accompaniment to Garlic-Fried Tilapia.

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