Baked eggplant with crab and oyster sauce
4 servings
40 minutes
Baked eggplant with crab and oyster sauce is a refined dish that harmoniously combines sea and vegetable notes. Tender crab meat, complemented by aromatic shallots, garlic, and ginger, forms a sophisticated filling that perfectly complements the soft texture of baked eggplant. Oyster sauce adds depth to the flavor, while sesame and cilantro finish the composition with freshness and a light crunch. Inspired by European cuisine, this dish is perfect for special occasions when you want to impress guests with its sophistication and complexity of flavors.
1
Cut the eggplants in half lengthwise and sprinkle with pepper.
- Eggplant: 2 pieces
- Ground black pepper: to taste
2
Place the eggplants on a baking sheet and evenly drizzle with oil. Put them in a preheated oven at 190 degrees for 15 minutes.
- Vegetable oil: 100 ml
3
Meanwhile, in a bowl, combine the crab meat with the previously minced garlic, ginger, and shallots.
- Crab meat: 500 g
- Garlic: 2 cloves
- Fresh ginger: 30 g
- Shallot: 50 g
4
Add 2 eggs, 50 g of breadcrumbs, sugar, and soy sauce. Mix everything thoroughly.
- Chicken egg: 2 pieces
- Breadcrumbs: 50 g
- Caster sugar: 10 g
- Soy sauce: 75 ml
5
Take the eggplants out of the oven, place crab filling on each half, and put them back for 10 minutes.
- Eggplant: 2 pieces
- Crab meat: 500 g
6
In a saucepan, sauté shallots, garlic, and ginger in vegetable oil. Then add oyster sauce, water (one-third of the saucepan), and bring to a boil.
- Shallot: 50 g
- Garlic: 2 cloves
- Fresh ginger: 30 g
- Oyster sauce: 75 ml
7
For serving, first pour oyster sauce on the plate, place the eggplant in the center. Sprinkle with sesame seeds and garnish with cilantro.
- Oyster sauce: 75 ml
- Eggplant: 2 pieces
- White sesame seeds: to taste
- Fresh cilantro (coriander): 10 g
