1 eggplant
100g minced pork
50g dried prawns
10 - 15 basil leaves
2 cloves garlic - chopped
cornstarch solution
2 tbsp cooking oil
Sauce
2 tbsp soy sauce
1 tbsp rice wine
1/2 tsp sugar
salt to taste
Method
- 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.
- Heat up oil in a pan. Fry the dried prawns, garlic, minced pork and basil leaves till fragrant.
- 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.
- Steam the brinjal on high for 7 - 10 minutes until they are tender.
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