This is one of my most favourite vegetables (if cooked well and properly). There were times when I order Yong Tau Foo and the aubergines tasted bland and crunchy, much like I was biting into a soft cucumber. These are the disappointing moments when you realise you can’t have the perfectly cooked aubergines for a meal but still have to finish them. There were times when you see them sliced thinly and nicely, and realise they are soft and mushy when you bite into them. These are the times when you feel like you have loads of gratitude towards the chef, whoever he or she is.
I especially love aubergines when they are stir-fried with a thick sauce. My previous take was a Sichuan Eggplant Stir-fry with Minced Pork, which had a lot of ingredients than this recipe but lighter in texture. This version gives a slightly thinner gravy which makes the aubergines stand out and shine.
Eat this with plain rice for the all out experience. I don’t need anything else if I can have this for my meal. Life can be simple and easy.
Ingredients:
- Oil: 4 tbsp
- Garlic: 5 cloves, finely chopped
- Oyster sauce: 6 tbsp
- Chilli powder (optional): 1 tbsp
- Ground white pepper: 1/2 tsp
- Light soy sauce: 2 tbsp
- Aubergine: 2, each cut into 4 logs, each log cut vertically into quarters
- Water: 1/2 cup
- Chive: 50g, cut into 3-cm strips
- Red chilli: 1, seeds removed, sliced lengthwise
Method:
- Heat oil in wok. Fry garlic till browned.
- Add oyster sauce, chilli powder, white pepper & light soy sauce. Stir to combine.
- Add aubergines & water. Lower heat and cook 3-5min.
- Place chives onto plate. Once aubergines are soft and evenly browned, scoop them onto the chives.
- Garnish with red chilli to serve.
Disclaimer:
- This recipe was kindly adapted from Quentin Pereira’s Eurasian Heritage Cooking.
Serving:
4 – 6 persons