Eggplant is one of my favourite ingredients to cook with. It absorbs so much flavour, and stays juicy no matter how long you cook it. This recipe brings together the softness of caramelised eggplant with crunchy asian greens, crispy tofu and fragrant spices. It’s heartening in a very non-vegetarian way, perfectly matched to an icy cold beer.
Using a plate, spread the flour out thickly and use to coat the tofu. Bring a small lug of olive oil to a medium heat and then fry the tofu, in batches, until golden brown on all sides. Remove from heat and leave to sit on a piece of paper towel. Sprinkle with a little salt.
In a large non-stick frypan, bring the remaining oil to a medium heat. Add in eggplant and fry, stirring frequently, for about 8 minutes or until translucent and starting to soften. Add in garlic, ginger, chilli, spices and baby corn, then cook for a further 3-4 minutes until fragrant and vegetables are fully coated.
Gently stir through bokchoy and add in soy and oyster sauce. Cook for a further 3-4 minutes, covered, then serve with a wedge of lime and a sprinkling of salt and pepper.