I started enjoying this vegetable later on in life, I do not remember eating much of it at the orphanage where I grew up. I do not like in in curry, as it tends to be mushy and it doesn’t feel right when I am swallowing but I find it really nice tossed up in a wok.
Brijals/Eggplants are a pretty guilt free food, only 25 calories per serving come with decent amounts of potassium and fibre. They have a rich meaty texture and become pleasantly silky smooth when cooked. If someone is a meat eater and trying to quit, this makes a perfect replacement. It is healthier, easier to prepare, and much cheaper.
They come in all sorts of shapes and sizes, but the flavour is all pretty close to one another. What matters with brinjals/ eggplants is what you cook them with. Like some other vegetables, brinjals/eggplants will adopt the flavour of what they are cooked with, so add on the spices and these versatile veggies will give you the texture and heartiness your favourite meal may be seeking.
I make enough to eat to my heart's content.
I hope you do too!
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3-6 Brinjals
Chillies - to your liking
2-3 garlic cloves
1 onion
Belacan / shrimp paste - optional
Soy Sauce or salt
Water - a bit
Tofu - purely optional
Basil or Coriander - optional - garnishing
Sautée the brinjal, stir, lid on for 1 to 2 minutes. Then remove the lid, mix to prevent it from sticking. lower the flames, lid back on for 1-3 minutes then turn off the flames, and let it steam.
In the mean in blend the chillies and garlic - optional belacan. Sauté the 🌶 paste for 1-2 minutes add onions, soy sauce, add a bit water, tofu optional then brinjal, stir slow and gentle - garnish with basil or coriander, et voilà a simple meal !
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