A Singapore Staple
This mode of braising Eggplant is characteristic of Singapore‘s very distinctive and diverse own cooking style. This is a quick dish to make and goes with many other things.
3 medium-sized Eggplants (Aubergines, Brinjals), or more if desired
1 tablespoon Soy Sauce
1 – 2 cloves Garlic, peeled and sliced
3 tablespoons Peanut Oil or other Vegetable Oil
½ cup Water
First wash the Eggplants and peel them. Cut each one into four pieces lengthwise. Then cut into thick slices. Leave in a bowl of water so they don’t discolor.
When ready to make the dish, heat a wok until hot. Add the Oil, and when it is hot, put into the Garlic slices and the Eggplant pieces. Cover the pan and cook over reduced fire 2 – 3 minutes.
Stir, add the Soy Sauce and Water. Cover again and cook very gently over very low fire another 10 minutes or until the Eggplant is soft.
This dish goes well with most Western dishes and with curries of most any kind.