Stir-fried Aubergines (Eggplants)

This is a favorite of our family.  The recipe came from my Dad who cooked this on weekends. After tasting the first spoon, you won´t stop eating this, it´s delish!!!

And if you´re vegan, you can skip the meat, you won´t notice the difference... It´s so yummy that I eat this even  without a side dish. 

So here, I´m sharing with you a recipe that is not only yummy in taste but will surely save you a lot of money. 
You can prepare this in advance and even freeze in portions... 

Stir-fried  Aubergines ( Eggplants)

Ingredients :

 1 Kg Aubergines ( around 3 huge eggplants)

200 grams pork filet 

1 medium onion, sliced

2 cloves crushed garlic

cooking oil ( olive oil preferrably)

3 eggs

2 tbsp soy sauce

salt & pepper

Preparations:

1. 

Wash, dry and slice the eggplants thinly.

2.

Cut the pork filet into small pieces and marinate this in 2 tablespoons soy sauce. let stand for 10 minutes. Fry in a hot pan with 1 tbsp oil for about 4 minutes. After frying, take out meat out of pan and set aside for later use.

3

 In a large frying pan or skillet, heat 3 tbsps. olive oil...add the crushed garlic and fry it  til the pieces become golden brown, add the onions... then the aubergine slices.

4.

  Stir fry the pieces until the aubergine becomes

 limpy and  soft.  Continue stirring until the

 whole slices crumbles... this may take to around 30 minutes or more of stirring.

Add  a spoon olive oil from time to time if the pieces are still dry.

 In the last minutes... the consistency of the

     aubergines should look similar to the above photo

 (all pieces crushed).

5. 

Season with salt, pepper,

 and 1 tbsp soy sauce. Stir properly so the seasoning

gets evenly distributed in the mixture.

6. 

Beat the  3 eggs, add these to the aubergine mixing properly so that the crushed pieces are well coated with the eggs.

 Stirring more often, cook for about 5 minutes more until egg becomes solid and cream in color . Adjust seasoning if necessary.

 This goes well with cooked rice.

Happy cooking!

    

oven-roasting

There is nothing especial about my weekend, just the normal chores...but, I was into 

finding out on how to take good images .

I had a marathon cooking yesterday and these are two of what I cooked. I thought of practicing a bit ... and I needed to have a good light , so I went to set up the table outside in my backyard so I get most of the natural light.

Photography is such an expensive hobby, you need to get all those  gears & accessories that are

essential to make good images.

But I´ve just started and I´m learning fast..
In food photography, you have to know the tricks on how to make the object the focal point of the camera.. like making the background blurred so as the main object would stand out... just a sharp image of the object in front, etc..

As far as the recipe is concerned on this post , well, it was an easy task... You won´t need a special knowledge on roasting, the oven will do the job.

Here how to do it:

1.

Preheat your oven at 220°C 

2.

You need a piece of meat, i.e. pork belly, whole dressed chicken, 1 whole pork chop. duck, etc..

The meat is a matter of your choice... you can roast any meat as you like....

3.

Clean the meat/chicken thoroughly, wash then dry with paper towel , rub the outer part or skin with crushed garlic, season with salt & ground pepper,...or if you like, coat with 2 tablespoons dark soy sauce..

4.

Prepare the oven tray by adding 1 liter of water, add 1 tbsp soy sauce (for the colot), add 1 cube Knorr chicken or beef  crumbled  into pieces... add the seasoned meat and roast for about 1.5 hours, lower rack, under 220°C,....

5.

 You should pour tray liquid onto the meat every 10-15 minutes to prevent the skin/ outer part from  draing or burning, If the liquids get lessened, add more water by and by, turn each side every 20 minutes... until all sides are golden brown and crispy  within the roasting time.

6. 

Take out the meat  from the oven and put on a platter, 

keep it warm..

Meanwhile, you can process the sauce either to make it thicker, add more seasoning or leave it natural .. 

you may add creme fraíche or 1/2 tablespoon cornstarch, adjust the seasoning.. 

7.

Serve hot on a platter with a separate gravy container and a good green salad

or a bowl of braised vegetables

and then your set for lunch

Hope your Sunday is nice!!!