Vegetables Monday, August 17, 2015
Brinjal. Eggplant. Aubergine.
Depending on where you live, it bears a different name. It also comes in many different shapes: round, oval and long. One thing is certain, it is popular in many cuisines and there are many ways to cook it. As I have mentioned it is a star piece of a Hakka Yong Tau Foo spread.
For regular dinners, to cook it the "Chinese" wok style, I will add it straight to the wok after making "fragrant" ingredients like garlic and sambal.
It will normally end up mushy with an unappetising brown colour.
What happened to the beautiful violet?
What makes bridal delicious is when the skin is crisped and the flesh is creamy.
But a mushy stir-fried brinjal dish is what you will normally get from your home wok.
The contrast in texture and appealing colors are some of the reasons why we like eat them in Cze Char stalls.