Home cooked vegetarian food recipe - Stir-fried eggplants or aubergines with mixed herbs

Here is another new vegetarian cooking recipe for our yoga retreats guests here in Langkawi.

Stir-fried Eggplants or Aubergines with mixed herbs (serve 2-3 people)

2-3 medium size eggplants or aubergines, rinse and halve lengthwise, then cut into about 1 cm thick slices

4 small red or green chillies, remove seeds and chopped finely

5-6 cloves of garlic, chopped

About 2 teaspoons of dried mixed herbs

Salt and black pepper to taste

A bit of cooking oil

About 1 and a half cups of hot boiling water

x x x x x x x x x x x x

*Non-stick wok is very important in this recipe. I don't know if it will work on a normal wok, as the eggplants might keep sticking onto the wok.

Heat up the non-stick wok in medium heat. Add about 2 tablespoons of cooking oil.

When the oil is hot, add in chopped garlic and chillies. Sautéed until fragrant.

Add in the eggplants or aubergines. Stir evenly. The eggplants will absorb the oil and look dry. Sprinkle some salt over the eggplants evenly, and stir well. Add 1 and a half cups of hot boiling water and stir. Again the eggplants will absorb all the liquid and become dry. It should be moist but dry. The eggplants might break into smaller pieces as we stir. It's fine.

Add in mixed herbs and black pepper.

Keep stirring or tossing until the eggplants cooked evenly, or until the eggplants turn soft and browned, almost slightly burnt. This process takes some patience, cooking at medium heat.

Serve hot with rice or bread, or as a snack on its own.

Bon Appétit!

Home cooked vegetarian food recipe - Stir-fried chillies eggplants or aubergines

Here is another new vegetarian cooking recipe for our yoga retreats guests here in Langkawi.

Stir-fried Chillies Eggplants or Aubergines (serve 2-3 people)

2-3 medium size eggplants or aubergines, rinse and halve lengthwise, then cut into about 1 cm thick slices

3 shallots, sliced thinly

4 small red chillies, remove seeds and sliced

2 dried chillies, remove seeds and sliced

2-3 cloves of garlic, chopped finely

2-3 slices of peeled ginger, sliced finely

Salt to taste

A bit of cooking oil

Some hot boiling water

x x x x x x x x x x x x

*Non-stick wok is very important in this recipe. I don't think it will work on a normal wok, if the eggplants keep sticking onto the wok.

Heat up the non-stick wok in medium heat. Add about 2 tablespoons of cooking oil.

When the oil is hot, add in sliced shallots, stir evenly until soft. Add in ginger, garlic, small red chillies and dried chillies. Stir-fry until fragrant.

Add in the eggplants or aubergines. Stir evenly. The eggplants will absorb the oil and look dry. Sprinkle some salt over the eggplants evenly, and stir well. Add tiny bits of hot boiling water and stir. Again the eggplants will absorb all the liquid and become dry. Add a little bit more water if needed, but not too much. It should be moist but dry.

Keep stirring or tossing until all the slices of eggplants cooked evenly, until the eggplants turn brown, almost slightly burnt.

Serve hot with rice or bread, or as a snack on its own.

Bon Appétit!