The eggplant is not deep fried, but you’ll still need quite a bit of oil here. Heat up the pan with about a quarter of a cup of oil. Fry shallots and diced eggplant until the eggplant is no longer spongy, a dash of seasoning powder (MSG-free) and chopped chilli padi. Turn off the heat, cover and finish it off with its own latent heat.

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Spicy, juicy eggplant. #chinesefoodporn #homecooking #homecook #sgfoodie #sgfood #sgbloggers #sgwriters

A post shared by Chan Joon Yee (@ravenous_writer) on Mar 31, 2019 at 11:47pm PDT