Stir fried brinjal (eggplant) with chilli bean paste

Brinjals can be baked, fried, grilled or pickled and in some cultures they are pureed and made into dipping sauces. We love eating it fried with chilli bean sauce.

 Brinjal or aubergine or eggplant (茄子) is a fruit related to the tomato but is commonly considered as a vegetable. They come in different shapes, sizes and colour too but the most common colour is purple. It is a very low-calorie vegetable but contains an impressive array of many vitamins such as vitamins C, K and B as well as minerals and fibre. It has a unique range of health benefits, including an ability to help build strong bones and prevent osteoporosis, reduce symptoms of anaemia, increase cognitive function, improve cardiovascular health, protect the digestive system, help lose weight, manage diabetes, reduce stress, protect infants from birth defects, and even prevent cancer. In TCM all parts of the plant can be used to stop intestinal bleeding and the fruit is used as an antidote in cases of mushroom poisoning. For Traditional Malay Medicine, the ashes of the fruit are used in dry, hot poultices to treat haemorrhoids. An Arab superstition is that the fruit has very high "heating" property which may cause melancholia and madness. For this reason, Malay and Indian women do not consume brinjal for the first 40 days after giving birth.

Ingredients

3 small size brinjals

A small piece of chicken breast

2 tbsp chilli bean sauce

Mince the chicken breast and set aside.

Cut the brinjal into wedges just before cooking to prevent discoloration.

Some people suggest soaking the brinjal in salt water to prevent discoloration but it will cause a lot of oil splatter when being fried.

Heat up enough oil in the wok to completely cover the brinjal which can absorb a lot of oil.

It may be necessary to fry the brinjal in 2 batches.

When the brinjal is slightly brown scoop up and put into a sieve

Gently squeeze out the oil in the brinjal so that the dish will not be too oily.

Leave a little oil in the wok and fry some chopped garlic until fragrant.

Add the minced chicken and stir to mix it into the oil.

Add 2 tbsp chilli bean sauce and 1 tsp sugar when the meat has changed colour.

Put in the brinjal and a little water.

Mix everything thoroughly.

Dish up and serve.

Air fryer method

Cut the brinjal and put enough oil to coat all the pieces of brinjal.

Add ½ tsp salt and mix thoroughly. 

After 5 – 10 mins, put the brinjal into the air fryer.

Set the temperature at 180 C and cook for 20 mins.

Stir halfway through to cook the other sides. 

Remove the brinjal from the air fryer and add 1 – 2 spoonfuls of the spicy prawn sambal.

Mix thoroughly and serve.