煮茄子的新方法 New Way to Cook Eggplant

120911 India Eggplant dish 001以前煮茄子總是覺得沒有理想的方式。

用煎、炒的,必須要放很多油,很不健康。

用蒸、煮的,茄子又會變得黑黑爛爛的,很難看~

今天去薩迦中心廟裡小店晃盪時(他們的parantha很好吃),看到店主兒子竟然拿著兩隻圓滾滾的茄子在瓦斯爐明火上烘烤。

他說這是印度朋友教他的烹調方式。

This is a new way I learned at the Sakya Center’s grocery shop. (They also sell wonderful paranthas, aloo and rice, YY…)

Today when I was there, the shop owner’s son was having 2 eggplants roasted directly over the fire. The eggplants was not cut at all. He just picked from the stems. Looked really funny.

也真有趣,我以為烤完會乾乾的,因為整個外皮皺得像是小老頭一樣,沒想到切開來看,竟然是鮮嫩多汁。

重點應該是要整個茄子拿去烤火,不能切開,熱度裹在裡面就像是烤箱一樣吧。

When I saw the wrinkled eggplant skin, I though it might be really dry inside, but surprisingly it was tender and juicy. This is definitely much better than pan-fried, as a lot of oil would be needed otherwise.

然後就是很典型的印度菜做法:起油鍋,炒洋蔥、蕃茄,加一點蒜、調味料,然後把刮掉皮、剁碎的茄子加進去炒,1-2分鐘就可起鍋。完全不像平常炒茄子一樣要放很多的油。

Then it is very standard Indian way of cooking. Stir fry chopped onion and tomato, add garlic and masala seasoning, and lastly add the chopped eggplant (excl. skin) and cooked for 1-2 minutes.

茄子泥很爽口,特別是洋蔥沒有炒太軟,就著印度薄餅吃是絕配!
120911 India Eggplant dish 003120911 India Eggplant dish 004
Great dipping for chapati bread. I especially like it with not-over-cooked onion slices 🙂

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