Healthy, Easy Rojak Aubergine/Egg-Plant.

    Aubergine or egg-plant is in season now. I am pretty sure aubergines don't grow here unless in controlled environment. A lot of vegetables and fruits are imported. So I believe when non-indigenous (or rather those that are not normally grown here) fruits or vegetables are considered to be in season, it  means that these fruits or vegetables are in season in their county of origin.  E.g, egg-plants are imported from Africa, the Mediterranean, South Africa , and even South America. This recipe is adapted from the Chinese Sichuan egg plant recipe. Instead of deep frying the egg plant, I boiled it so that it is lower in calories. I use only store cupboard ingredients (except for the egg plant, of course), and you save time mincing and chopping the ingredients. This recipe is super easy. Belachan is dried shrimp paste used in Southeast Asian cooking. If you do not have shrimp paste, you can use fish sauce.  Just check the taste before you plate up.


    Leicestershire, England, UK
    1 person made this


    • 1 medium purple egg-plant - about 350-400g
    • 2  Tbspn sweet chilli sauce
    • 1 Tspn or 1 cm cube belachan - toasted and crumbled.
    • 2 stalks spring onions chopped, save some for garnish.
    • Soy sauce to taste
    • Freshly ground black pepper.
    • Garnish
    • 1 Tbspn toasted peanuts - toasted, skinned and coarsely pounded.
    • 1 tsp toasted white sesame seeds
    • 1 tsp toasted white sesame seeds
    • 1 Tsp garlic oil and crisps
    • A few dashes of sesame oil


    1. Cut the  egg-plant into batons approximately 1cm x 1cm x 5cm. Soak them in salted water to prevent it from browning.
    2. Bring a pot of water to the boil. Drop in the cut egg- plant and stir and gently boil it for 4 to 5 minutes until it is soft.
    3. Remove with a slotted spoon onto a plate.
    4. Cover with another similar sized plate and squeeze out the water over the sink. Squeeze as much water out as possible and set aside.
    5. In a frying pan over medium heat, add in the sweet chilli sauce and add then crumble in the belachan. Stir until the  belachan dissolves.
    6. Add in the egg-plant and give it a good stir and make sure the sauce is evenly distributed.
    7. Lower the flame and let it simmer, stirring every now and then until the sauce is absorbed.
    8. Dish out and sprinkle with the garnishes.
    9. There, the delicious dish in about 20 minutes from start to finish.

    See it on my blog

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