I found this cute, stout, fat and purple Japanese eggplant so adorable. So, I bought one but wasn’t sure what to do with it as it is so huge. Normally, local Malaysian eggplant is much smaller. This Japanese eggplant is like three times the size of local Malaysian eggplants. LOL (hmmm…why did I find that so funny?) With local eggplants, I would cook curry or fry it with chillies and dark soya sauce. But with a large eggplant like this, it is enough to make a meal on its own.
I cut off the top and slice off part of the purple skin.
I remember watching one of the celebrity chef cookshow and he taught the audience to rub salt on sliced eggplants to remove some of its juices. So, I rubbed the eggplant with sea salt and leave it to stand for 15 minutes. After that, I wash off the salt in running water.
Normally, the chefs like Jamie Oliver would pop the eggplants into a hot oven to roast them. However, I used a non-stick pan and pan fry them till brown.
Meantime, I chopped a whole bulb of garlic. When the eggplant slices are brown, just remove them. In the same pan, add some butter or olive oil and fry the garlic till fragrant. Then, add the eggplant slices.
I removed the eggplants and sprinkle parmesan cheese on them and serve. It tastes good…..
Try it. Simple and delicious.