Malaysian MCO 'Stay At Home'. Everybody keeps saying 'Don't Go Out Unless Necessary'. Yes, it is time to eat simple and healthy if possible. So when I go out for marketing about once a week, I will buy some vegetables that I can keep well for at least a few days.
Eggplant or brinjals is one of them, apart from others like cabbage [Chinese or round], bittergourd, long beans, cucumbers and pumpkin etc. I do get some leafy vegetables which I will cook first as they may not keep for too long.
I bought these eggplant about 1 week ago and is still good.
I prepared this simple dish and it is just awesome. As this dish goes with a soup for a meal, I cooked it with a bit more gravy.
The eggplant are cut into big sections and halved. Pan fried to brown on both sides and almost cooked. Just add in the mixed braising sauce and garnish with some cut red chillies for some oomph if you want to spice it up a little.
Recipe adapted from a Vegetarian Cookbook from a Buddhist Temple [with modifications]
Ingredients
[serves 3]
2 eggplant or brinjals [400 gm] - cut into 2-3 inch sections and halved [cut just before cooking so do not have to soak in water]
some chopped Chinese celery and red chillies [optional]
3/4 cup water
1 tsp cornstarch + 1 tbsp water [mixed]
Braising Sauce Ingredients [combined]
1 inch piece ginger - chopped
1 tbsp vegetarian oyster sauce
2 tbsp light soy sauce
1/2 tsp sugar
1/4 tsp salt
1/4 tsp vegetarian mushroom stock granules
dash of pepper
1 tsp sesame seed oil
- Pan fry eggplant with some oil to brown on both sides. Cover for 1 minute over medium high heat to speed up cooking].
- Remove lid, pour in combined sauce and add in water.
- Bring to boil, cover to cook for a minute until sauce is reduced a little and eggplant is soft. Stir in cornstarch water to thicken the sauce.
- Dish up to serve, garnish with some chopped Chinese celery and red chillies. Sprinkle some toasted sesame seeds if preferred.
No comments:
Post a Comment