STEAMED EGGPLANT

Eggplant,aubergine or brinjal,there are a few varieties of the plant produce fruits of different sizez,shapes,
colour,though typically purple. This eggplant shaped glossy purple,its white flesh with a meaty texture.The original recipes is steam, I perfer the boiled method.

STEAMED EGGPLANT

Ingredients;
250g eggplant / brinjal
150g red shallot (sliced thinly)
5 bird eye chillies ( diced )

seasoning;
3 tbsp calamansi lime juice
2 tbsp light soy sauce
1/2 tsp salt
1 tbsp sugar
2 tbsp fried shallot oil

Method;
1.cut eggplant into long halved,soaked in salt water for 5 minutes. Remove,drain and arranged on a steaming plate.
2.heat up 1/2 cup oil to deep fry sliced shallot until golden brown and crispy.drain and keep the shallot oil.
3.steamed egg plant in a preheated steamer for 10 minutes over high heat,remove from heat and peeled the skin of eggplant.tranfer to a serving plate and cut into sectioned.( I used the boiling method,heat a pot of water,add 1 tbsp salt and put in the cut sectioned egg plant,bring to a boil till soft and cook,strain and peeled
off the skin.)
4.combine all the seasoning ingredients pour over steamed eggplant and spoon some shallot oil.sprinkle with bird eye chillies and crispy shallot flakes.serve hot