I don’t know about you, but I love to eat eggplant only if it is cooked with chilly. When we were young, my mom often cooked eggplant. Only once in a while we had it with chilly, because dad doesn’t eat chilly at all. When she did cook, the eggplant plate would always be emptied in an instant. It was very tasty and delicious. I guess, any food cooked with chilly will always turn out delicious. The way she cooked it was to first fry the eggplant till it was soft then stir fried them with chilly. Nowadays as we are more health conscious, we try to avoid fatty things and usually cook with less oil. Softening the eggplant by steaming it is another way we adopt right away. Here is my eggplant dish!
What you need: bay leaves. One or two long eggplants, 2 tomatoes, 2 cloves of garlic, 2 shallots and 2 slices of blue ginger/galangal. Cut them all in slices. Chilly paste as much as you like. I used my own home made chilly paste. Or you can just forgo the chilly all together.
This is how you prepare the dish: in the pre-heat wok, fry the garlic, onion and galangal and bay leaves till fragrance or slightly brown. Add the chilly paste and tomatoes. Stir fry them till the tomato becomes juice like. Add sugar and salt to your taste. Keep stir fry it for ten to fifteen minutes and it slightly dries up. Then add the pre-steamed eggplants in. Mix them well and stir fry for another few minutes more till it all blend well. Alternatively, if you do not like eggplant, you may use prawns or fish. Similarly, stir fried them with chilly and tomatoes the same way. But remember to fry prawns/fish first. I hope you like my chilly eggplant dish. Enjoy!