Garlic Stir-Fried Eggplant, Bitter Melon, Tomato & Tofu

Date: June 19, 2025

Camera: Canon R5 Mark II + EF 50mm f/1.8 | Lighting: Small Light Box | Theme: Home Cooking

From My Table

I came back from a light afternoon walk, and as I stepped inside, I was greeted by the unmistakable aroma of garlic from home cooking still hanging in the air. That lingering scent felt like a quiet echo of lunch — humble, comforting, and full of presence.

This dish came together like a seasonal improvisation: white and purple eggplants cubed and salted, bitter melon sliced thin and soaked to soften its edge, soft tofu microwaved and pan-fried, all tied together with sautéed garlic and tomatoes. It wasn’t planned, but it was perfect. The textures played off one another — silky tofu, chewy eggplant, crisp bitter melon, juicy tomato — and the garlic tied everything together like a memory that won’t fade.

Notes on the Shot

• Setup: Small light box, simple white plate background
• Camera: Canon R5 II with 50mm f/1.8
• Capture Workflow: Small JPEG transferred via Bluetooth to iPhone
• Post-processing: Auto-enhance and crop in iPhone Photos app

Recipe: Garlic Stir-Fried Eggplant, Bitter Melon, Tomato & Tofu

蒜香茄子苦瓜炒番茄豆腐

“This version balances bitterness, softness, and depth. The garlic oil at the end gives it a satisfying lift — both visual and aromatic.”

Servings: 2

Ingredients

• 1 small white eggplant and 1 small purple eggplant, cubed
• 1/2 bitter melon, halved lengthwise, seeds removed, thinly sliced
• 1/2 block soft tofu, microwaved 2 minutes, then cubed
• 1 medium ripe tomato, chopped
• 4 cloves garlic, sliced
• 4–5 tbsp olive oil, plus more if needed
• Salt, to taste
• Optional: splash of soy sauce or dash of white pepper

Instructions

1. Submerge sliced bitter melon in salted water for 15 minutes. Drain and set aside.
2. Salt the eggplant cubes and let sit for 15 minutes. Pat dry with a paper towel.
3. Microwave tofu for 2 minutes, let cool slightly, then cube.
4. Pan-fry tofu in a bit of olive oil until lightly golden. Set aside.
5. In the same pan, pan-fry eggplant cubes until browned and tender. Set aside.
6. Add more oil if needed, then sauté garlic briefly. Add bitter melon and stir-fry for 2–3 minutes.
7. Add chopped tomatoes and cook until softened and juicy.
8. Return eggplant to the pan, stir gently, then fold in tofu last. Stir to combine without breaking the tofu.
9. Drizzle garlic-infused olive oil over the top before serving.

View and license this photo on Adobe Stock

Tags

Home Cooking, Canon R5 II, Food Photography, Tofu Recipe, Summer Vegetables, 蒜香茄子苦瓜炒番茄豆腐, Daily Journal, Shutter To Light Kitchen