Monday, May 24, 2010

Eggplant with Minced Meat (Spicy Version)

After I posted my last recipe on Eggplant with Minced Pork, I felt a little bit down. I was wondering why the skin of the eggplant turned brownish. It doesn't look appealing at all although it is. Apparently soaking the sliced eggplant in salt water doesn't help in retaining its purple skin color. The salted water just help to remove bitterness of its seed.

After googling for tips, i read that some recommend to deep fry the eggplant and some recommend to soak the sliced eggplant in cold water. So, to be at the safe side, I applied all the method at once! I prepared a tab of cold salt water. Then I sliced the eggplant and directly get it soaked in the water. After 15 minutes, I pat it dry and fry it until the flesh turn soft, but not soggy. These additional steps upon cooking proofs to be effective in retaining the nice purple color of brinjal. If you have any other tips, please share it with me.

Eggplant with Minced Meat (Spicy Version)
Serves 2

1 long slender purple eggplant
100gm of minced pork (marinate with 1tsp of light soy sauce and dash of pepper)
2 cloves of garlic, chopped
1 stalk of spring onion, cut into 2" length
4 Thai bird's eye chilies, diced
Cooking oil


1tbsp oyster sauce
1tsp of dark soy sauce
1tsp of light soy sauce
1tsp of sesame oil
200ml water


Chopped spring onion


1. Slice the eggplant lengthwise and soak in cold salt water for about 15 minutes. Drain and pat dry with kitchen towel. Set aside.

2. Heat up 3 tbsp of oil in a wok. Fry the eggplant until its flesh turn soft. Set aside.

3. With the balance oil, saute garlic till fragrant. Add the minced meat to stir fry for a while. Pour in the seasoning and bring to a boil. Stir in the eggplant. Leave it simmering for a while.

4. Add the chili and spring onion to mix well. Dish up, garnish with chopped spring onion and serve with hot rice.


pigpigscorner said...

I heard it's better to fry the brinjal first too. But I usually broil them in the oven before stir-frying because brinjal soaks up too much oil while frying!

MaryMoh said...

A very delicious looking dish. I love egg plant but my family doesn't :( Never mind, I'll cook and enjoy it all one to fight with :D

Mary Bergfeld said...

This really sounds good and it looks delicious. I love the recipes you have on your blog. I plan to visit as often as I can. Have a great day. Blessings...Mary

Priya Suresh said...

Fantastic dish, makes me hungry...

tigerfish said...

I also heard about frying the eggplant too but I am not a fan of eggplant so I never tried cooking them at home. At home, I think I will steam them and drizzle some kind of meat sauce or basic garlic-ginger seasoning over it.

Dora said...

Looks very spicy leh. But not so oily. :)

momgateway said...

I've tasted something similar in a restaurant and wondered how it's made. Now I know...thanks for the recipe...

PabloPabla said...

I just stumbled on your blog when I was checking my backlinks.

What a beautiful picture!

I usually try not to cook my brinjals to death so as to preserve whatever that's left of the colour :)

Little Inbox said...

pigpigscorner, will the brinjal skin remain purple after broiling?

MaryMoh, yea, you can eat it all by yourself.

Mary, thank you. Feel free to drop by when you have time.

Priya, oppsss sorry! Hehe...

Little Inbox said...

tigerfish, I don't quite like it too before this. But I've change my mind. :P

Dora, not really that spicy. It enhances the favor to the dish.

momgateway, no problem. I have never tried this dish before, just cook it for the first time based on my imagination.

PabloPabla, hi, welcome! When will you have new posting? I've been waiting for so long. I'm you silent reader.

noobcook said...

beautiful purple!! bookmarked your recipe and gonna try your tips too.

Little Inbox said...

noobcook, feel free to try it!


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