Sunday, March 27, 2011

Eggplant with Sweet&Sour Sauce

Eggplant is quite an unique vegetable.  It taste rather bland.  So, the secret of a scruptious eggplant dish lies on the gravy.

Cut eggplant into bitesize, then blanch it for about 5 minutes.  My mother prefer to saute it, instead.

For the gravy : on another pan, sauté  some minced garlic, with some minced dried prawn and minced pork.   Over small flame, add in a handsome amount of ketchup, some soysouce, a pinch of sugar, and pepper powder to taste.

Add in the blanced/sauté eggplant into the gravy. 
voilà ! Bon appétit!


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