I don't post many veg recipes and glad to get this one up.
I love brinjal (eggplant or aubergine) and am always amazed by how so many cuisines have made good use of it,be it Indian, Italian, Malay or Chinese. It can be cooked in so many ways. The brinjal love affair started late for me as I did not like the bitter taste when I first ate it as a child. But since then, I have grown to like it.
One way of cooking it is my Mum's Hakka Yong Tou Foo and I have raved about how brinjal makes a perfect HYTF piece. I am making HYTF again this week for a big group of diners and am looking forward to some great HYTF again.