I played around with this Stuffed Chicken Aubergine (Eggplant/Brinjal) having been inspired by one of the cookbooks that I've seen. This is relatively simple to prepare and nice for someone who loves aubergines! (: This dish took an hour to marinate, 15 mins to prepare and 15 mins to cook.
Stuffed Chicken Aubergine (Eggplant/Brinjal) Recipe
2 aubergines (I used short ones)
150g minced chicken
1 tsp corn flour
8 dashes of oregano (powdered)
Some black pepper
10ml water + 2 tsp corn flour
1 tbsp oyster sauce
Marinating the minced chicken!
Add a dash of black pepper.
Add 3 dashes of oregano and a sprinkle of salt.
Add the cornflour.
Mix well and leave it in the fridge for at least an hour to marinate.
The aubergines! (: I got these 2 for only 90cents from Tekka Market! I'm so in love with wet markets!
Slice a small part of both ends of the aubergine to allow it to 'stand'. Slice each aubergine into 2 parts.
Using a paring knife, mark where you're gonna 'dig'.
Using a spoon, dig a cavity leaving 1 - 2 cm at the bottom.
Place the aubergines into your steaming bowl. I'd suggesting using a plate as water will collect at the bottom of the dish. Steam it in a dish first and then transfer to your serving dish when it's cooked.
Scoop the minced chicken into the aubergines.
Using medium-low fire, steam the aubergines for 15 minutes.
Meanwhile, prepare the sauce. Take 50ml and add 1 tbsp of oyster sauce to it and allow it to dissolve thoroughly.
Mix the corn flour with 10ml of water.
Allow mixture to boil.
All the starch mixture.
Using a whisk, mix the mixture and set aside.
The steamed aubergines!
Serve in dish and add oyster sauce mixture on top of steamed aubergines.
I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at firstname.lastname@example.org! I look forward to hearing from you! (: