sweet brinjal

This is a relatively simple dish to cook involving the use of brinjals (some call them aubergines), garlic and dried prawns. You can add in some cut chillies as well. The blend of garlic, dried prawns and dark soya sauce makes this dish very appetising and suited for white rice. I usually add the cut chillies to make this dish spicy but considering that I had to feed my 4 year old daughter as well, I decided to forgo it.

There are essentially 2 parts to cooking this dish. The first is to pan fry the brinjals till it is browned on the flesh side and the second part is to cook it together with the rest of the ingredients. Try to cook the 2 parts in succession as the brinjals can turn into a less appealing colour after cooking. But then again, since we are using dark soya sauce, we can’t really see much of the purplish colour, can we? ๐Ÿ˜€

This is my recipe for Sweet & Spicy Brinjal



  • 1 plate of sliced brinjals (approximately 2 cm thick. The brinjals will shrink in size about 25% upon cooking)
  • 30 grammes of dried prawns (pre-soaked)
  • 4 cloves garlic (chopped)
  • 2 red or bird’s eye chilli (remove seeds and chopped)
  • 1/2 cup warm water
  • Palm Oil (for pan frying and stir-frying)



  • 3 teaspoons sugar or more
  • 2 pinches of salt
  • 3/4 tablespoon of dark soya sauce



Heat up a frying pan and pan-fry the brinjals in oil till the flesh is golden brown. Remove and set aside.

Heat up approximately 1 tablespoon oil in wok and saute dried prawns for about 30 seconds. Add garlic and chilli and continue to fry till aromatic. Return fried brinjals to the wok and add seasoning whilst stirring well to coat brinjals evenly. Sprinkle some warm water to keep the brinjals moist and to prevent burning.

Dish up and serve.



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  1. 1
    June 22nd, 2007 at 11:53 am

    Me don’t really like brinjal (at last… got something I don’t really like) coz quite slimy leh and like sponge- absorb all the oil while frying. One way I heard is to steam it and just toss in some sesame oil, spring onions, shallots. It’s more of a cold appetizer though – heard from my China friend. ๐Ÿ™‚

  2. 2
    The Cooking Ninja
    June 22nd, 2007 at 2:32 pm

    I’ve been trying to cook this version of brinjal but never got it right. Thanks for the recipe. I’ll try it next time. Over here, we eat it as caviar d’aubergines. ๐Ÿ™‚ Very yummy. I will make one soon one of these days and put up the recipe on my blog to share with you ๐Ÿ™‚

  3. 3
    June 22nd, 2007 at 4:57 pm

    tigerfish : Pan frying on a non-stick pan will reduce the oiliness actually. And yes, the steaming part is also quite well known. Throw in some minced pork and you’ll have a nice dish ๐Ÿ˜‰

    Cooking Ninja : Wow! Caviar with Aubergines? That’s luxurious indeed ๐Ÿ™‚

  4. 5
    September 25th, 2008 at 9:40 am

    I made this today and it was delish!You have a great blog.I will be back for more!Thanks!

  5. 7
    July 12th, 2009 at 3:33 pm

    Putting those brinjals in the oven is a great idea! Less oil, no frying and tastes suberb! Thanks for sharing and bringing back a yummy dish from my childhood memories

  6. 8
    November 15th, 2011 at 11:59 pm

    I love this.. I always cook this when i feel like some Malaysian food cuz currently live in Sydney. I normally steam them first and then stir fry them in sweet chili and kecap manis with garlic and spring onions yumm


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