Aubergine and Onion Omelette



It is always handy to keep a supply of eggs for those days when we want to eat protein but find the refrigerator empty of fish and meat. Oops ... forgot about not having stocked up! Or just  want to whip up an easy and stress-free meal. Omelette or Omelet is a good choice!  Just a bit of simple creativity in action with a combination of leftover vegetables and we are able to come up with the required protein and nutrients.

I will be sharing my recipe for Aubergine and Onion Omelette today and which will be my final post on Aubergine / Brinjal / Eggplant recipes for this month. Antioxidants are found in the skin especially that of the black and dark purple varieties and for this important nutrient, I will include the skin in my omelette.  The aubergine is diced into small and thin slices so that the skin is not felt when eaten.


Aubergine and Onion Omelette
200g aubergine
1/4 tsp salt
50g onion (small)
1 sprig green/spring onion
3 large or 4 small eggs
1/4 tsp salt or less
pinch of white pepper
light olive oil

Preparation 
  • Dice aubergine into small and thin slices. Mix well with 1/4 tsp salt and set aside for 10 minutes and then lightly squeeze out excess water.
  • Roughly chop onion.
  • Thinly slice green/spring onion.
  • Lightly beat eggs with 1/4 tsp salt and pepper and stir in chopped onion.

How to cook
  1. Heat enough oil and fry aubergine until cooked and soft.  Scoop out.
  2. Lightly oil and heat pan, pour in a portion of egg mixture, spread some fried aubergine and green onions evenly over.
  3. Cook on both sides until nicely browned and fold.  Repeat the same with the other batches (makes 3 or 4).



~Kim~



Chicken and Mixed Vegetable Curry - mildly spicy and simply delightful to eat with bread and Indian flatbreads.


Today's post is a recipe for Chicken and Mixed Vegetable Curry. This is a continuation of brinjal recipes that I have been sharing in my last two posts. Brinjal is also referred to as aubergine or eggplant and as I have mentioned before it has numerous possible health benefits when taken regularly in moderation.

The brinjal in this recipe is cooked together with green chillies, tomatoes and potatoes until slightly mushy to form a thick spicy base for the chicken. Cooked this way and it is great to wrap the meat and vegetables with bread, chapati and naan.  Chapati is Indian unleavened flatbread and naan is Indian leavened flatbread.

The level of spicy hotness is mild but for those who are unable to even stomach that, do reduce or omit the chilli powder.  As for those who love to sweat it out on a higher level or 'Oomph' as Malaysians describe this experience, increase a bit more of the chilli powder. Prepare a glass of cold water though. On second thoughts, warm water? I have tried both when I felt 'fire' in my mouth. Personally I find cold water only gives temporary relief whereas warm water is more effective. Or kill two birds with one stone by having some ice cream or chocolate to indulge and enjoy as dessert even as the cool creaminess eases the spicy hotness.

Chicken and Vegetable Curry

Mixed Spices
1 tbsp ground coriander 
1 tsp ground cumin 
1 tsp ground fennel 
1 1/2 tsp chilli powder
1/2 tsp turmeric powder
1/4 tsp ground black peppercorns
  • Mix all together.
Other Ingredients
500g boneless chicken breast
200g brinjal
1/2 tsp salt
200g tomatoes
100g green chillies
150g potato
100g onion
4 pips garlic
20g fresh ginger
5g cinnamon stick
4 cloves
2 star anise
200ml water
2 tbsp cooking oil
1 tsp salt or less
  • Dice chicken into small pieces or cubes.
  • Slice brinjal into small pieces. Mix well with 1/2 tsp salt and set aside.  Gently squeeze out excess water just before cooking.
  • Slice tomatoes and green chillies into small pieces and puree with 200ml water.
  • Peel potato and slice into small pieces or cubes.
  • Coarsely chop onion.
  • Smash garlic to remove skins, trim the heads and mince finely.
  • Scrape off ginger skin and mince finely.

How to cook
  1. Add cinnamon, cloves and star anise in heated oil, give them a stir and then add garlic, ginger and onion. Stir fry until aromatic and lightly browned.
  2. Stir in chicken and mixed spices. Fry over medium high heat until meat changes colour and a little oil breaks through.
  3. Pour in pureed tomatoes and green chillies and bring to a boil. Add brinjal and potato and bring to a boil again.  Turn heat to low, cover and simmer for 20 minutes or until potatoes are cooked and brinjal pieces are slightly mushy.
  4. Add 1 tsp salt or according to taste.
  5. Remove from heat and dish out to serve with bread, chapati or naan.
** If inconvenient to DIY the mixed spices, an alternative is to get commercially prepared all in one pack for meat curry.




~Kim~





Stuffed Aubergine / Brinjal - with a tasty anchovy and leek sauce or enjoyed on its own with a chilli dip.

My last post was on a recipe for " 'Keo' Masak Belanda"; an aubergine/brinjal dish. I will continue to share on aubergine recipes for this month. Aubergine is an item that should be included in our list of 'To Eat' because as with most fruits and vegetables, it has many possible health benefits.  One of them is lowered risk of heart disease and another is good fiber that is essential for gastrointestinal health. Do eat it regularly but in small portions each time though since there is also the con of overeating as with everything.

Today's menu is on Stuffed Aubergine/Brinjal. If you were to visit my country of Malaysia and step into any food court or open restaurant, you will surely find at least one stall if not a few selling vegetables and bean curds stuffed with fish or meat fillings, fried or non fried. They are sometimes eaten on its own dipped in chilli sauce or served in clear or curried soups with noodles. This is how popular this Chinese cuisine is with most of the Malaysian community. There are also a few Malay stalls and restaurants selling them too but the filling is made only with fish or chicken without pork.

I got a bit bored with the usual soups one day and decided to make something different and thus, the anchovy and leek sauce with the pork filling made simple but tasty.  This filling can be used to stuff other types of vegetables like brussels sprouts, capsicum, green chillies and okra besides aubergine. Shitake mushrooms are also good.


Stuffed Aubergine / Brinjal

Filling
150g ground or minced pork
3 pips garlic (finely minced)
1 tbsp finely chopped green onions/spring onions
a big pinch of freshly ground white pepper
1/4 tsp salt
1 tsp cornflour
  • Mix all together thoroughly with a fork and set aside.
Other Ingredients
250g dark purple Aubergine / Brinjal
2 cups water
1 tsp salt 
20g small whole dried anchovies
2 pips garlic (minced)
1 stalk leek (roughly chopped)
1 cup water
1 tbsp or more chopped green onions
Oil for shallow frying

How to make

  • Give the anchovies a brief rinse and leave on paper towels to absorb moisture.
  • Mix 2 cups water with 1 tsp salt. Slice aubergine diagonally and thickly.  Make 10 pieces. Make an incision in the middle of each piece. Soak in the salted water to prevent discolouration.
  • Stuff pork filling deep into each incised piece and smooth over the top with the back of a spoon. Dip the spoon in the salted water as you work.
  • Heat enough oil to shallow fry the stuffed pieces until golden brown. 
  • Discard most of the oil leaving behind a little and remove any burnt bits. Saute anchovies until lightly browned. Add garlic and leeks and saute over high heat for another minute. Scoop out, cool slightly and puree in a tall blender with 1 cup water.
  • Bring the pureed mixture to a boil.  Add fried aubergine and simmer for a few minutes or until cooked. Season with salt (optional).
  • Add chopped green onions and serve hot.  

** Ensure that the pork fillings are fully cooked if they are to be eaten on its own without cooking in the leek sauce.




~Kim~


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