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
- Soak the eggplant in water. Thoroughly wash and drain when ready to cook.
- Combine all together the garlic, ginger, spring onion and kintsay in a small bowl.
- 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.
- In the same pan, add the remaining cooking oil and sauté the mixed spices until very fragrant.
- Add back the eggplants while continuously stir-frying. Add the sweet soy sauce, oyster sauce (optional), patis and sugar. Season with salt and pepper.
- Remove from heat and transfer on a platter. Serve with hot steamed rice. Enjoy!
TIPS FROM ENZ:
- Cook through the eggplants but never overcook. The more mature ones usually take a little more time to cook so always keep an eye.
- This dish is a suitable side or accompaniment to Garlic-Fried Tilapia.