godeb's cannibal recipes: Wet-fried eggplant recipe

Wet-fried eggplant is a delicacy dish, traditionally common among the Chinese community. However, other communities in Malaysia in particular have adopted the dish. The reason for its popularity is the traditional belief in its aphrodisiac properties. Its abundance in the tropics is another reason. The wet-fried eggplant dish is normally eaten with rice, and other vegetables, meat and fish of course.

wet-fried eggplant dish ready to serve

Wet-fried eggplant can be excellent to tease the palate. With the right ingredients and proper cooking, the wet-fried eggplant dish can be savoured with delight and satisfaction. In fact most people who have tried it are coming back for more or yearn to cook and produce the dish with the same delicious taste.

For those of you who want to venture on your own in producing the dish that will surely turn you on, here is the perfect recipe. Try it and experiment with the flavour to suit your taste.

The eggplant

Eggplant is a fruit vegetable. It belongs to the genus solanum and is related to tomato. It has many common names depending on the world regions or countries. It is also known as ambergine, brinjal, brinjal eggplant, melongene, garden egg, guinea squash. It has been documented that it was originally domesticated in India from the wild nightshade.

Generally, eggplant is cultivated year-round in the tropics but is also grown in the temperate region. There are different varieties of shapes, sizes and colours. Although some are in the shape of an egg, hence its name, many varieties are long and slender. Colours range from cream, yellow, purple and streaks of white and green to green.

some varieties of eggplant

another varieties of eggplant

eggplant tree

Ingredients (for a serving of 3-4 persons)

4-5 fresh medium sized eggplant
4-5 pieces of medium sized garlic
1 big piece of red onions
4-6 pieces of small chillies (2 pieces of big red chillies)
5 table spoonfuls of vegetable oil
3 table spoonfuls of soy sauce
1 table spoonfuls of dried small fishes
1 stock cube or other type of flavouring
250 ml of water

5 pieces of eggplant

sliced eggplant

red onion, small dried fish, garlic, flavouring granules

complete ingredients

Preparation

Wash the eggplant
Slice diagonally the eggplant to a thickness of between 5-8mm
Peel the garlic, crush and slice to small pieces
Peel the red onion and cut to small slices
Cut the chillies along the length (into half for the small chillies, into 4 for the big red chillies)

Cooking

Pour the vegetable oil into a wok
When the oil is hot, pour in the garlic, red onion, chillies and dried small fishes together
Stir and simmer until the garlic just about turn brown
Pour in the sliced eggplant, stir until all the slices absorb the vegetable oil
Pour in the water and soy sauce and let simmer for 3-4 minutes
Pour in the stock or flavouring and stir well
Serve in plate or big bowl