Brinjal is found abundantly in our morning markets, night markets and farmers' markets. We can make many excellent dishes out of it. For example, it is one of the main ingredients in vegetable curry. We can also add brinjal to other types of curry like the fish curry and the dhal curry. Brinjal tastes good too when stir-fried with minced meat. We love deep-fried brinjal, drizzled with sauteed garlic and light soy sauce. Steamed brinjal, drizzled with sauteed garlic and light soy sauce is yummy too. Another way of cooking brinjal is to stuff it with minced fish meat or minced fish-pork meat to be made into one of the ingredients for yong tau foo.
I tried creating something new with the brinjal for my family. I cut and stuffed two slices of brinjal with minced fish meat, rolled it in flour, egg and breadcrumbs and deep-fried it. It turned out to be very tasty and I will definitely make it again.
Ingredients:
- 1 pc 1-ft long brinjal, preferably a fat one
- 150 g fish meat (I use Tenggiri.)
- 2 stalks green onion
- 2 pc chili padi
- All-purpose flour, enough to coat all the stuffed brinjal
- 1 egg, beaten
- 2 pc white bread, toasted and ground into breadcrumbs
- Salt and pepper, to taste
- Cooking oil, for deep-frying
Method:
- Wash and slice the brinjal into 0.5 cm thickness. Soak the slices in water.
- Fillet the Tenggiri and scrap the meat from the skin.
- Grind or mince the fish meat.
- Add salt and pepper to the fish paste according to your taste.
- Cut the green onion into tiny pieces and add to the fish paste.
- Chop up the chili padi and add to the fish paste.
- Stir the fish paste so that all the green onion, chili padi, salt and pepper are mixed with the paste evenly.
- Take 2 slices of brinjal of equal size and stuff them with the fish paste. Repeat this step until all the brinjal and fish paste are used up.
- Heat up the kuali or frying pan with oil.
- Take a piece of stuffed brinjal, roll it in the flour and coat it with the beaten egg. Then, coat it with breadcrumb. Repeat this until all the stuffed brinjal has been coated with flour, egg and breadcrumb.
- Drop the brinjal slowly into the kuali or frying pan when the oil is hot.
- Let the brinjal turn golden brown on one side before turning it.
- Once the other side has also turned golden brown, scoop up the brinjal onto a wire mesh for the oil to run off.
- Note: Do not stir the brinjal or the breadcrumb will drop off.
- The breaded brinjal can be eaten on its own or with chili sauce.