Boiled Brinjal

Brinjal also known as eggplant, is one of the most easily available and affordable vegetables.  Today I manages to buy at only RM 1.00 for 1/2 of Kg, very cheap. Brinjal can be cooked in many different ways and provides many essential nutrients that are needed for overall wee-being of the body.  It is a very good sauce of potassium and contains a high content of water and fibre.

I had eaten and had also cooked a few ways of cooking brinjal like roasting, boiling, fry with sambal chili and even in curry.  Today I would like to share how I do the boiling method.

the ingredients

300 g brinjals
100 g shallots (sliced)
1/2 cup oil
1 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tsp sesame oil
dash of pepper
1 red chili(sliced)
1 stalk spring onion(chopped)
1 stalk parsley(chopped)
1 tsp salt
water

As usual, I would wash the brinjals then soak in Diy enzyme with water for about 1/2 hour.  Remove from the enzyme water then soak in clean water for another 15 minutes.

Heat the oil and fry the sliced shallots until light brown, remove and set aside.

 In a sauce pot, boil enough water with the salt for boiling the brinjals.  Meanwhile, cut the heads and tails of the brinjal, and peel some strips of the skins.  Boil the brinjals for about 15 minutes or until soft.  Scoop out and drained.  Cut into serving sizes and place on a plate.

In a bowl, put in the light soy sauce, oyster sauce, pepper and 4 table spoons of onion oil mix well and pour over the cut brinjals.  Garnish with crispy shallots and parsley and spring onions.  Serve hot with rice.

A plate of soft and tasty boiled brinjals is served.