Chinese Stuffed Brinjal

If you have ever cooked brinjal (or it's other name eggplant), you will know just how much oil this little purple veggie needs to get cooked. This recipe on the contrary only uses 1 tablespoon of cooking oil and was handed down to me by my 80-year old Chinese neighbor. Knowing that I am concern on healthy eating, she has taught me to cooked the normally pan-fried oily dish in the traditional method - simmering.

Oh, by the way. Do you know that brinjal is packed with phytonutrient that is cancer fighting? The darker the purple, the more powerful its antioxidant! The more reason to add this dish into your meal once in a while.

Serves 2

Basic Ingredients:
200g minced meat
1 medium size brinjal
4 cloves of garlic
1 tablespoon of cooking oil
Tamari sauce (to taste)
Salt (to taste)

Optional Ingredients:
Chilies, if you like spicy - use in Step 2 and 8
Shaoxing/ chinese rice wine, if you want to have a hint of sweetness - use in Step 5

 

Instructions:
1. Marinate the filling: Put minced meat into a bowl and stir-mixed it together with salt and tamari sauce until the meat becomes starchy then set aside. There is no time preference on how long to marinate the meat. Of course the longer you marinate, the tastier it will turn out. I would normally make the marinate in the morning, cover it up then put it into the fridge only to take it out in the evening just few minutes before I would want to make Step 4 below. Also, I would normally make the marinate slightly saltier than my normal taste preference as the saltiness will be washed away during the shimmering.

2. Mince the garlic and chilies


3. Prepare the brinjal: Cut the brinjal into 1/2 thumb thick then slit it in the middle again, but don't slice through.


4. Fill the brinjal: Use a small teaspoon and stuff the marinated meat into the middle of the brinjal so that it will look like mini-burgers.


5. Stir fry: Use half the minced garlic and chilies in Step 2 above and stir fry with cooking oil until fragrant. Add 1/2 cup of water and 1 tablespoon of tamari sauce, just for the color. If using Shoaxing wine, add 1 tablespoon.

6. Arrange: Place the mini-burgers into the wok and add more water until at least half of the mini-burgers are soaked in water.



7. Bring water to boil, turn the heat down to medium and simmer until water is left with 1/4 from what was originally used. This process will take approximately 15~25 minutes depending on your preference for the  thickness of the sauce.

8. Turn off heat and sprinkle the remaining garlic and chillies from Step 2 onto the cooked mini-burgers. Then cover up for another 1~2 minutes before serving with rice.


Stupidgale

Stupidgale is a Sino-Kadazan office nerd during the day and leisure blogger by night. She enjoys writting about everything under the sun and is currently living in Singapore with her family (including teddygirl the corgi).

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