Yen Can Cook ~ Chinese Brinjal with Minced Meat 鱼香茄子
There are various varieties, sizes, shapes and colours of brinjal, but most commonly purple. Also known an eggplant or aubergine, the spongy, absorbent fruit (although often considered a vegetable, it is a berry by botanical definition) is used in various cuisines. Brinjal undoubtedly, is not a very popular vegetable due to its ‘slimy’ texture and some find it ‘bitter’ to taste. But if it’s […]
Read more