Yen Can Cook ~ Pan Fried Garlic Brinjal (Vegetarian)

Brinjal/eggplant dishes usually involve braising in sauces like THIS and THIS, to soften the vegetable and let it fully absorbs the flavours of the sauce. Today’s recipe is quite an unique way to cook brinjal, which yields for a slightly crunchy finish.

Ingredients (Serve: 3-4)

1 long eggplant (approximately 300g)

3 cloves garlic, minced

5g salt

75g tapioca starch

Cooking oil

Marinade

2.5 tablespoons soy sauce

1 teaspoons sugar

1 tablespoon black vinegar

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Step 1: Thinly slice the brinjal into 1-2mm thickness rounds. Put the sliced brinjal into a bowl, sprinkle with salt and allow to rest for 10 – 15 minutes. Rinse and squeeze out the water released from the brinjal (as much as possible), pat dry with kitchen towel, set aside. 

Step 2: In a bowl, mix well all ingredients of marinade. Marinade the sliced brinjal (Step 1) for 10 minutes. 

Step 3: Discard the marinade, slightly squeeze out the liquid if the brinjal is too moist. Add in tapioca starch, mix until the brinjal slices are evenly coated with with a thin layer of tapioca flour.

Step 4: Heat up a pan, add in cooking oil then spread the brinjal slices on the pan in thin layer. Allow the brinjal layer to cook until slightly browned then flip over to continue pan fry until both sides are browned.

Step 5: Add in minced garlic, stir fry to mix with the brinjal. Cook until you can smell the fragrance of garlic. 

Step 6: Serve.

HAPPY COOKING!  #stayhealthy #staysafe

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