The 2026 winner of UBC Food Services’ Beyond the Plate Recipe Challenge in residence dining is Jiayan Liu’s Crispy Stuffed Eggplant (Qie He) for its originality, flavours, and thoughtful reflection of UBC Food Services’ food vision and values. Find the delicious recipe below and don't miss trying it at Open Kitchen for lunch on February 27th, March 13, March 27th, and April 10th.
Let's get to know Jiayan and more about the winning recipe!
Tell us about yourself, Jiayan!
I am originally from Northeast China, a culture known for its warm hospitality and deep appreciation for hearty, shared meals. I love food and believe that healthy eating doesn’t mean restriction. I think it is about balance, nourishment, and I hope everyone truly enjoying every meal.
Why is the recipe important to you?
Eggplant pockets have been a dish I often ate both at home and in restaurants since I was a child. This plant-based version uses tofu and mushrooms instead of the traditional meat filling, retaining the familiar texture and flavour, while allowing me to reconnect with the food memories of my childhood in a healthier, more lifestyle-appropriate way.
Any additional tips to share for someone making it for the first time?
Slice the eggplant evenly and salt it lightly to remove excess moisture before cooking, which helps achieve a tender texture and better flavour.
How does this recipe highlight UBC Food Service vision & values?
This recipe contains tofu and mushrooms, which provide nutritious plant-based protein, fiber, and essential nutrients. It is sustainable because the eggplant and soy-based ingredients have a lower environmental footprint than meat. The dish also represents diversity, transforming a traditional Chinese home-style dish into a plant-based version that is accessible to different cultures and dietary needs.
Crispy Stuffed Eggplant | Qie He - Plant-Based 茄盒
Ingredients
- 2 large Chinese eggplants
- 250 g firm tofu
- 4 medium shiitake mushrooms, finely chopped
- ¼ cup carrot, finely minced
- 1 green onion stalk, finely chopped
- 1½ tbsp soy sauce
- 1 tsp sesame oil
- ¼ tsp white pepper
- ½ cup all-purpose flour
- ¼ cup cornstarch
- ¾ cup water
- Neutral oil – enough for shallow frying
Directions
- Prepare eggplant: Slice eggplant into thick pieces (about 1.5 cm), then cut a pocket in each slice without cutting through.
- Make filling: Mash tofu and mix with mushrooms, carrot, green onion, soy sauce, sesame oil, and white pepper.
- Stuff: Gently fill each eggplant pocket with the tofu mixture.
- Make batter: Whisk flour, cornstarch, and water until smooth and slightly thick.
- Coat & fry: Dip stuffed eggplant into batter. Fry in medium-hot oil until golden and crispy on both sides.
- Serve: Drain excess oil and serve hot.
- Optional: drizzle with a light soy-vinegar sauce.
