Thursday, September 1, 2011

Steamed Eggplant (Brinjal) with Minced Meat (肉酱蒸茄子)

1 eggplant
100g minced pork
50g dried prawns
10 - 15 basil leaves
2 cloves garlic - chopped
cornstarch solution
2 tbsp cooking oil

2 tbsp soy sauce
1 tbsp rice wine
1/2 tsp sugar
salt to taste

  1. Trim both ends of the eggplant.  Cut it into halves lengthwise.  Cut each half piece into halves again.  Make a criss-cross slit lightly onto the inner parts of the cut eggplant pieces.  Rinse with salt water, drain and layer them onto a plate.
  2. Heat up oil in a pan.  Fry the dried prawns, garlic, minced pork and basil leaves till fragrant. 
  3. Drizzle sauce and do a quick stir fry.  Stir in some cornstarch solution and mix well.  Dish out and place them on top of the eggplant.
  4. Steam the brinjal on high for 7 - 10 minutes until they are tender.

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