Eggplant, I got myself some long slender eggplants from Foh Sang wet Market this morning.
According to an Australian study, eggplant absorbs more fat in cooking than any other vegetables. I think everyone agrees with me, if it's not cooked properly, they turn into sponges of oil ! & very disgust to eat !
This recipe, with a great combo of honey, lemon juice, ginger, garlic, cumin.. I think my F.I.L would loveeeee this ! AHahahaha....Cumin - Indian spice what.. * Lolz *
1/4 cup of olive oil ( I used cooking oil la...)
5 Tablespoons honey (this dish wont give u SWEET TASTE, trust me)
1 large lemon juice! ( This is very impt)
1 T finely minced garlic
1 T finely minced fresh ginger
1 teaspoons ground cumin ( I used cumin seeds)
2/3 cup hot water
some fresh coriander for garnish.
- Slice the eggplants, sprinkle large amount of salts on in. Let the eggplant disgorge for 20 minutes. Then Wipe off the water with paper towels.
- Heat up a large skillet, brush both sides of the eggplants with oil, and cook in the pan. until well-browned on both sides. Set Aside.
- In a bowl, combine honey, lemon juice & 2/3 cup of hot water, stir until dissolve. Heat the skillet again, add little bit of oil, add in garlic, ginger, stir fry a bit, then add in cumin, fry a bit. Stir in honey-lemon water and bring the eggplant to simmer a bit.
- Cook until the sauce reduced to a thick glaze ! ( This is the most exciting part!!!) I love seeing thick golden colour glaze......
- DIsh up!