Wednesday, August 27, 2014

Tangy And Savory Eggplant With Bonito Flakes Topping



This is another way to cook eggplant. You can steam or blanch them in water and pour sizzled soy sauce oil over them and garnish with chopped chillies, bonito flakes and crispy fried shallot slices.  Finish touch , squeeze calamansi juice over it.  This dish will surely wow you over ! Unless you are no fan of eggplant LOL!  My Piggy Jo loves this dish.  WB and my Piggy Joshua not keen on eggplant . Joanna and myself are the only ones in the family that love eggplant no matter how it is prepared.  You can serve this as a side dish...as for me I can just slurp in down without rice :p  It is tangy and savory at the same time.  Truly appetizing and this dish is a keeper for sure.  Easy to whip up and it taste good too !

























the bonito flakes gave it a savory taste...yummy !

























Tangy And Savory Eggplant With Bonito Topping


Ingredients

2 eggplants-  with a peeler, peel off skin alternatively, cut dia. into 1/2 :thick slices
                     soak in salt water to avoid the eggplant from turning brown
1 tbsp of vegetable oil
1 tbsp of light soy sauce
2 shallots- sliced thinly
2 bird's eye chillies - sliced
1 tbsp of calamansi juice

garnishing
bonito flakes

Preparation:

Steamed the slices of eggplants for 10 mins or till just cooked. Drain off excess water from the steaming. Place the cooked eggplant on a serving plate.  Put aside. Heat up wok with vegetable oil and fried the sliced shallots till crispy and lightly golden.  Dish up and leave a tbsp of oil in the wok.  When the oil is hot, add in 1 tbsp of light soy sauce , once it sizzles remove and pour the sizzled soy sauce over the eggplant , garnish with chillies slices,  ,sprinkle the calamansi juice over the eggplant and lastly add in crispy shallots and bonito flakes as toppings.

Enjoy !



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