Eggplant with fermented salted soya bean

Eggplant or commonly known as brinjals is another favorite vegetable of mine.  It comes in different shapes, sizes and colors.  I am using the purple long shaped eggplant/brinjals for cooking this dish.

Ingredients:
2 medium eggplants
1 tbsp. fermented salted soya beans
1/3 cup minced pork
4 cloves garlic (chopped)
3 shallots (chopped)
2 tbsp. cooking oil

Seasonings:
2 tbsp. oyster sauce
1/2 tsp black vinegar
A dash of sugar

Methods:

1. Wash, cut eggplanst into 1 1/2" length, put in boiling water,  boil for a quick minute until slightly soft and dish out.
2. In a heated wok add cooking oil, saute chopped garlic and shallots until fragrant.
3. Add in fermented salted soya bean and continue to saute.
4. Add in minced pork and stir fry for another minute, then add in the eggplant.
5. Season with oyster sauce, vinegar and sugar.  If the dish is too dry, sprinkle with some water.  Taste for correct seasoning.  Stir well to combine.
6. Off the heat and dish on a platter.
7. Serve with a bowl of hot fluffy rice!

Tips:  

1. This recipe calls for the eggplant to be deep-fried in hot oil, but I boil it instead in order to make the dish more healthier.
2. I omit the chopped chili to be saute together with the garlic and shallots in (2) above as my grandson is not a fan of chili.  Adding the chilies makes the dish looks more colorful. 

I adapted this recipe from TV series "Family Kitchen with Sherson" by Ann Lian with slight amendments.