My mother used to make this Steamed Brinjal as it's simple and healthy. I recreated it at my kitchen. She used to boiled the brinjal/aubergine whole in water but I steamed them instead. After steaming the brinjal till soften, let it cool down a bit before working on it. Peel off the skin but be careful as it can be very hot. Remove the seeds by scraping them away with a spoon, not easy but you can leave them as it is if you don't mind the seeds. It's ok to leave some seeds behind otherwise you'll end up having very little brinjal left. Oh yeah, you'll need to use more brinjal for this recipe as after removing the skin and seeds, there isn't much left behind.
To serve, simply drizzle some soy sauce to taste and garlic oil. Topped with the garlic bits and chopped fresh red chillies. Best served with sambal belacan on the side.
Note: To make garlic oil, chopped some garlic. Make sure they're quite even in size otherwise will have problem making them brown evenly at the same time. Drop them into hot oil and fry till light golden brown. Shut off the heat and pour into heat proof container. The hot oil will continue to brown the garlic, hence do not over brown them earlier. Usually I make a large batch and keep it for blanched vegetables or to make dry version of noodles.
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