20 September 2008


Eggplant, also known as brinjal, cooked with chilly and belachan is my favourite dish.  When cooked it develops a rich and complex flavor.  Salting and then rinsing the sliced eggplant soften and remove the bitterness.  The eggplant is capable of absorbing large amounts of cooking oil and sauces.

Ingredients : 2-3 eggplants, 5-6 fresh chillies, 4 garlics, half rice bowl of dried shrimps (soaked and retain water), 1 small piece of belachan, 1 tbspn of brown bean sauce.

Pound chillies and garlics till fine, without any chilly seeds or skins be seen.  Squeeze dried shrimps and mix in chilly mixture and pound till fine.  Last pound in belachan.  Heat oil and fry chilly mixture till fragrant, add in bean sauce and fry for 1 min.  Increase heat and add in eggplant slices to fry.  Mix thoroughtly and pour in shrimps water and add sugar.  Cover wok till eggplant is soft. Serve with white rice.

1 comment:

  1. Mmmmmm.... one of my fav dishes. My hubby doesn't like aubergine (brinjal). But I still cook it and eat it with a bowl of steamed white rice.