These days, I have a problem 'time not enough'. No idea why I'm so busy and with what. Is it that age is catching up and doing things too slow? No-lah, I think it is because there has been several ad hoc matters that surfaced and need urgent attention. Must plan well so as not to upset my routine.
Choosing simple and easy recipes to cook is one way to help me plan well and continue to enjoy delicious, yummy and healthy food at home.
The dish is quite easy and fast to cook yet not compromising the taste and flavour. Savoury, sourish and sweet dish that goes well will plain rice or porridge. To find out how it taste, do try, hahaha! Perhaps, you may like it.
Recipe adapted from Yum Yum Magazine Issue No. 72 [my selected cookbook for August Cookbook Countdown Event#8] - slightly modified
500 gm eggplants [brinjals] - washed and cut just before frying
2 cooked salted eggs - shelled and chopped coarsely
1 stalk spring onions or coriander leaves - chopped
1 red chilli - chopped
1/2 tsp each of salt and sugar
1 tbsp black vinegar
- Cut eggplant into thick strips and deep fry in hot oil for a minute. Dish up and drain.
- Leave some oil in wok, saute salted eggs until aromatic, add in eggplants and seasoning. Stir well quickly.
- Lastly add in red chillies and spring onions or coriander leaves.
- Dish up, serve immediately.
This post is linked to Cookbook Countdown #8 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray