When I was a child, my mum forbade me to eat too much brinjal. Her reason was - "It's bad for the eyes!" I never thought of asking her to elaborate further because I would be deemed rude and disobedient then. Nevertheless, I still eat it and today I have to rely on a pair of 'extra' eyes! LOL!
2 purple brinjals (don't seem to see green ones around for a while), sliced to size and leave to soak in salt water to prevent discoloration. Drain water before cooking.
2 to 3 tablespoons dried shrimps (hae bee/udang kering), soaked in water for a while and drain off. Use grinder and just pulse once to get it coarsely ground.
1 large onion, sliced or chopped
2 cloves garlic, minced
3 tablespoons chilli paste (for nasi lemak)
Sliced red chillies, optional
What I Did:
1. Heat a little oil and fry onion, garlic and dried shrimps for a minute or so.
2. Add chilli paste, stir to mix.
3. Add brinjals and stir to mix before adding some water to cook. Do not add too much water at one go. Cover to simmer to cook. Check if more water is required from time to time.
4. Taste to find out if salt is required. I didn't add any salt as the chilli paste is already seasoned and the dried shrimps are quite salty.
5. Cook brinjals to your preferred softness. I like mine 3/4 cooked, not too mushy and with a little gravy.