Savory Aubergine/Eggplant Slices

This is another grandma's dish....this sure brings back fond memories of my cute and petite grandma. She was a good cook and she doted on all her grandchildren. She cooked our meals and took care of us when my parents were out working and this is one of the aubergine dishes she cooked for us. My mom picked up her MIL's cooking skills and continued to serve us this savoury with a slight tangy-ness after taste aubergine dish after my grandma left us. And it is my turn to introduce this savoury aubergine slices to my children and it looks like my wish came true. Piggy Jo told me she cooked this dish yesterday for her dinner , the same time I cooked this for our dinner last night. Great minds think alike even though we are some distance apart :p

A flavorful dish..simple to prepare and taste good...slurp slurp

you can serve this dish chilled or hot

it tastes good either way

the crispy fried shallots adds flavor to the aubergine and

the calamasi juice gives it a tangy after taste

it really whet one's appetite and I can have the whole

plate all to myself :)

Savory Aubergine/Eggplant Slices

Ingredients:-

2 aubergine/eggplant - peel skin and cut horizontally length wise into thin slices

5 shallots- cut into thin slices - deep fried as crispy shallots

5 bird's eye chillies - chopped finely
1 stalk spring onions - cut fine
2 calamasi - squeeze for juice

Sizzled Soy Sauce Oil
2 tbsp light soy sauce
3 tbsp of grapeseed oil


Method:-

Steam the aubergines slices in a hot boiling steamer for 8-10 minutes. Meanwhile , fry the shallots in grapeseed oil till crispy. Dish out and leave aside. Take out excess oil from the wok , leaving just 3 tbsp of oil and under medium heat, pour in 2 tbsp of of light soy sauce to get the sizzled soy sauce oil. Off heat as soon as the soy sauce and oil sizzled.

Arrange the steamed aubergine slices neatly on a serving plate. Pour the sizzled soy sauce oil evenly over the aubergine slices. And garnishes top with the crispy shallots , chillies and spring onions. Pour in the calamasi juice over when ready to serve. You can serve this chill or hot.

Enjoy and have a nice day.

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