Tuesday, June 1, 2010
2 medium size eggplant/brinjal
5 cloves garlic (chopped)
2 tbsp olive oil
dash of salt
3 tbsp light soya sauce
1 tsp sesame oil
1 red chilli padi (chopped)
1 stalk coriander leaves (chopped)
1. Heat a wok with olive oil. Saute chopped garlic until golden brown then set aside.
2. Cut the brinjal into strips and rub with salt.
3. Steam brinjal for 10-15 minutes or till cooked through.
4. Remove excess water.
5. Pour the seasoning on top of steamed brinjal and sprinkle the fried garlic before serving.