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

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.


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