Monday, August 15, 2011

Egg Plant with Basil Salad (Brinjal Salad)

This dish makes a nice appetizer during summer.  Quick, easy and healthy!
1 eggplant/brinjal - trim ends and cut into wedges
dash of white vinegar
15 sweet basil leaves
1 red chilli - cut into tiny pieces
1 tbsp soy sauce
1 tbsp black vinegar
1 tsp sugar
1 tsp sesame oil
1 tsp chilli oil

  1. Add a dash of white vinegar to the cut eggplant and place on a steaming plate.
  2. Heat up a wok on high heat.  When boiling, put the plate into the wok and steam on high heat for 5 - 8 minutes or until eggplant is tender.
  3. Add sauce, sweet basil leaves and cut chillies and toss to mix well.
  4. Eggplant appetizer is ready to be served.

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