Asian Eggplant In Clay Pot Recipe

This recipe is type copied from our cookery lesson.

1 Medium size clay pot (or thick metal pot) - keeps the food hot for 20-30 mins.
2 Asian (long & thin) eggplants (aubergine) into strips of 1cm pieces
Root of 1 lemongrass crushed
1 teaspoon of salr
2 cups of water

Cooking Dressing (Mixture)
1.5 tablespoons of tomato puree
teaspoon of sugar (or honey or pineapple juice)
1/2 teaspoon of salt
2 cups of water

Modern Method
Add 2 cups of water to the clay pot, add the crushed lemongrass and 1 teaspoon of salt (this removes the bitterness from the clay pot), and bring to a boil. Add eggplant and continue boiling for 3 more minutes. Drain all the water from the pot, then add the cooking mixture and simmer for approximately 10 minutes, or until tender.

* The traditional method uses a lot of oil, so if you have low cholestrol, give it a try as well.

Traditional Method
In a wok, deep fry the eggplant in vegetable oil for 3 mintues. Drain well and then add to the cooking dressing, and bring to a boil. Continue boiling for 3 more minutes, removing the oil on top as you go.

Tip
Serve hot with steamed rice.