Thursday, April 24, 2008

Eggplant with Fragrant Topping 香口茄子




Eggplant or brinjal is one vegetable that many people either love it or hate it, it's the extreme of either ends. I love eggplants... but less oil please.

In Chinese cooking, eggplants are usually deep fried before cooking with other ingredients. They do this to "strengthen" the structure, so that it won't be all mushy. But it's a bit too oily, cos, eggplants are good oil 'suckers' !!!

I have a few creations that doesn't require the eggplant to be fried. This is one of them.

I know there is another version... that boils the eggplant til soft, peel them, torn to small pieces, and topped with sambal, soy sauce and lime juice.... This is not the same.. not the same..

Eggplant with Fragrant Toppings recipe
Ingredients
1 long eggplant
3 shallots
2 cloves garlic
1 red chili
1 Tbsp dried shrimp (washed, dried, chopped finely, but I used very small dried shrimps, so there’s no need to chop them up, the drier the shrimp, the crispier they'll be)
½ tsp salt
2 Tbsp oil

Method
1. Chop shallot, and garlic finely. Separately chop chili finely too


2. Boil a small saucepan of water. Cut eggplants just to fit the width of the pot.
Blanch eggplants until they are cooked and soft, but not soggy. This takes less than 2 minutes



3. Drain egg plants and cut into strips.



4. Arrange nicely on a plate.



5. Heat wok and put in oil. Saute garlic and shallots until slightly golden.



6.Put in chopped chili and dried shrimp, and sauté until everything is golden and very fragrant




7. Put in salt, and stir.



8. Place fragrant toppings over blanched eggplants




2 comments:

  1. Suggest u 'panggang over the charcoal' the brinjals, instead of blanching. Add some deep fried pork lard to the toppings, and sprinkle some spring onions on top. Taste and looks very much better. My grandma taught me this.

    Kaylee

    ReplyDelete
  2. Kaylee,
    There are many ways to do brinjals,
    And this is just one of the healthier versions.
    I do think that yours taste good, but since I do not own a charcoal stove, I won't be pangganging my brinjals any near future.
    Thanks for your suggestion.

    ReplyDelete

Thanks for dropping by my blog.
All comments are greatly appreciated.

If you have tried any of the recipes and blogged about it, please provide a link so that others may have a look at it too :)

FOR NON BLOGGERS:
Please select profile and click "Name/URL" if u do not have any profiles on any of those listed, type in the name (leave the URL empty)

It's not nice to call you ANONYMOUS, so please leave a name.
From 15/11/13 onwards, I will NOT reply comments with no name.

Only comments on posts older than 24 hours will be moderated :)
You won't see them appearing immediately if it's not a fresh post.





New Youtube Channel

Now that my home's internet speed is upgraded, I can make more videos!
This is my new channel https://www.youtube.com/channel/UCgW4rIH3Gg6Lc8v4G0QlqgA
Please subscribe!

Printfriendly

Related Posts Plugin for WordPress, Blogger...