The meat and vegetable supplies were running low before the Hari Raya holiday but I couldn't drag myself to the fresh market or Carrefour (my usual grocery shopping place). I was simply lethargic. This happened to me pretty frequently indeed. I could get really lagging in shopping for food at times.
So, I was looking at the vegetable tray of the refrigerator for inspiration, or rather what ingredients could be put together for just another dish. There it was, the mini aubergines. I like aubergines but prefer to deep fry them to get rid of the 'green' smell. Sauces like yellow bean sauce, sambal or hot bean sauce are normally what I opt to go with the deep fried aubergines. Today's recipe is a typical way of how I like to cook aubergines.
Aubergines in Hot Bean Sauce (辣酱茄子）
5 mini aubergines, cut lengthwise into 4
1-2 tsp salt for coating
2 tbsp dried shrimps, soaked till soft, chopped
3 shallots, chopped
Oil for deep frying
2 tbsp hot bean sauce
3 tbsp water
1 tsp sugar or to taste
1. Put all aubergine slices into a large mixing bowl. Sprinkle salt, give them a rough mix to make sure all aubergine slices are coated with salt. Set aside for 10 minutes. Drain juice of aubergines. Pat dry with kitchen towels.
2. Heat oil in wok. Deep fry aubergines until soft and golden brown. Dish up and drain oil well.
3. Saute chopped shallots and chopped dried shrimps in 1 tbsp oil until fragrant. Add in bean sauce, water and taste with sugar. Bring it to a boil.
4. Add in aubergines. Give contents a quick stir to make sure all aubergines are coated with sauce. Dish up and serve hot.