Laura
Arnold
Lara M
Sara Dobson
Cibbuanoat Lara's... Spicy Eggplant with Mince
July 9th 2008 05:14
at Lara’s…Spicy Eggplant with Mince
Eggplant, which is also known as aubergine or brinjal in some countries is closely related to the tomato and potato. Native to India and Sri Lanka, it has made its way into many dishes all over the world. It can apparently help control cholesterol and is a source of folic acid and potassium.
What you need:
1 eggplant
500 gms of mince
1 shallot/eshallot
1 tablespoon of chinese rice wine
3 tablespoons of sambal oelek
2 tablespoons of chilli bean sauce
½ tablespoon of Hoisin Sauce
1 tablespoon of oil
The sauce:
Mix the hoisin sauce, chilli bean sauce and the rest of sambal oelek with 1/3 cup of water – set aside
What to do:
1…marinate the mince with 2 tablespoons of sambal oelek and 1 tablespoon of chinese rice wine
2…slice eggplant into desired size/shape – I like mine in quarters about ¼ cm thick as it takes a while to thoroughly cook through
3…slice shallot…heat pan with oil and sauté shallots
4… add in mince and sauté till almost done, add in eggplant
5…mix well with mince, add the sauce and mix well
6…cover the saucepan slightly with a lid and let it simmer slowly – allowing the steam to cook the eggplant
7…check every few minutes – it’s ready when the eggplant is at your desired texture. It’s thoroughly cooked when the eggplant is soft and turns a blurry shade of grey. Salt to taste if necessary.
8…serve with rice or noodles
Serves: 4
Tip…
…the *strange-sounding* sauces can be found at most Asian grocers – the best place to go is IGA at Haymarket
*Eat, drink & be merry*
Lara
>...not liable for allergic reactions nor addictions…<
different types of eggplant
Eggplant, which is also known as aubergine or brinjal in some countries is closely related to the tomato and potato. Native to India and Sri Lanka, it has made its way into many dishes all over the world. It can apparently help control cholesterol and is a source of folic acid and potassium.
What you need:
1 eggplant
500 gms of mince
1 shallot/eshallot
1 tablespoon of chinese rice wine
3 tablespoons of sambal oelek
2 tablespoons of chilli bean sauce
½ tablespoon of Hoisin Sauce
1 tablespoon of oil
The sauce:
Mix the hoisin sauce, chilli bean sauce and the rest of sambal oelek with 1/3 cup of water – set aside
What to do:
1…marinate the mince with 2 tablespoons of sambal oelek and 1 tablespoon of chinese rice wine
3…slice shallot…heat pan with oil and sauté shallots
4… add in mince and sauté till almost done, add in eggplant
5…mix well with mince, add the sauce and mix well
6…cover the saucepan slightly with a lid and let it simmer slowly – allowing the steam to cook the eggplant
7…check every few minutes – it’s ready when the eggplant is at your desired texture. It’s thoroughly cooked when the eggplant is soft and turns a blurry shade of grey. Salt to taste if necessary.
8…serve with rice or noodles
Serves: 4
Tip…
…the *strange-sounding* sauces can be found at most Asian grocers – the best place to go is IGA at Haymarket
*Eat, drink & be merry*
Lara
>...not liable for allergic reactions nor addictions…<
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