Tested Recipe with Slight Adjustment Adapted from Peranakan Cuisine “Baba Nyonya Culture Dishes
316g eggplant / brinjal
150g red shallots (peeled and sliced)
3 bird’s eye chillies (diced)
3 tbsp calamansi lime juice
2 tbsp light soy sauce
½ tsp salt
1 tbsp sugar
2 tbsp fried shallot oil
- Cut eggplant into long halved. Soaked in salt water for 5 minutes. Remove, drain and arranged on a steaming plate.
- Heat up some oil to deep-fry sliced shallots until golden and crispy. Drain and keep the shallot oil.
- Steamed eggplant in a preheated steamer for 10 minutes over high heat. Remove from heat and peeled the skin of the eggplant. Transfer to a serving plate and cut in sectioned.
- Combine all the seasoning ingredients, pour over steamed eggplant, and spoon in some shallot oil. Sprinkle with bird’s eye chillies and crispy shallots flakes. Serve hot.