I love brinjal or eggplant. Most of the time, I used to make it in the old fashion way which ended up with loads of oil on the dish. While some others like the clean boiling way, seasoned with garlic oil and light soy sauce. Its not my favourite though! However, I have discovered a new way of making the brinjal dish lately which is more interesting. The best thing is less oil is consumed. Please read on for more.
2 medium size brinjal, cut into medium size strips
1 slice ‘mei xiang’ salted fish, rinsed
3 gloves garlic, chopped
3 stalk curry leaves, rinsed
salt & pepper to taste
1/2 tspn vegetarian granules
2 bird eye chilies, sliced
* some corn flour for coating
(1) now, fry salted fish over medium heat till crispy brown, then set aside to cool.
(2) soak cut brinjal into water for 10 minutes then drain.
(3) coat brinjal with some corn flour and then fry till light golden brown & crispy.
The fried brinjal turns out really gorgeous & really crispy at this stage. And the texture can last for quite a while. Next, press salted fish to turn into crumb and its ready to WOK it ! LOL
(4) preheat wok with 2 TB cooking oil, saute garlic over medium heat for 30 seconds then stir in salted fish crumb & curry leaves. Continue cooking for another 30 seconds over medium heat.
(5) now, stir in chilies, fried brinjal and the remaining seasoning, let it cook for another 2 minutes and then off the heat. And its all ready to serve.
Guess what ! This happens to be my favourite brinjal dish now….. one outrageous crispy Asian style brinjal. Super addictive & highly recommended to all my readers ! Hope you will love it too.
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