Saturday, July 19, 2014

Home-cooked: easy peasy blanched eggplant

  • eggplant, peeled and cut in chunks
  • shallot, peeled and sliced thinly
  1. Boil a wok of water, add in a dash of salt. Add in the eggplant chunks once boiling. Remove and drain once cooked
  2. Heat up wok with 1-2 tbsp oil, depending on eggplant portion. Add in sliced shallots and cook until fragrant. Remove and pour over the blanched eggplants and serve

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