Experts say you should eat your colours, like red, orange, blue, green and purple. But it seems inevitable when cooking brinjal right? Whenever you cook it, it turns into a sad, greyish brown shade. Recently I stumbled upon a few videos on YouTube that showed how to keep the brinjal purple even after cooking. One suggest you coat it with vinegar first, but it would also require you to fry the brinjal first. I hate frying. All the oil needed is so troublesome and messy! The other method is this, super high heat with a minimum amount of time. The only way to achieve that is to use the microwave.
I've had my microwave for such a long time that I actually don't know what model it is or it's maximum voltage. I do know how to cook under maximum power though, and it really works! The brinjal is actually cooked, but the colour remains a pretty purple! Amazing!
Minced Pork gravy
75g Minced pork
1 onion (diced)
1 garlic (minced)
1 tsp dark soya sauce
1/2 tsp oyster sauce
1 tsp sugar
1/2 tsp fermented soya bean paste
- Brown the minced pork (you can use any type of meat) with a little oil.
- Add onion, garlic with a small pinch of salt and pepper. The salt will make the onion sweat, so it will soften rather than brown. Stir fry until onions turn slightly translucent.
- Add enough water to cover all the meat. Add in the seasoning, mix well and cover up to let the meat braise for a few minutes.
- After 5mins, check the flavour before thickening gravy with a little cornstarch slurry. Set aside.
- Cut brinjal into bite size pieces and place on a microwave safe plate skin side up.
- Coat the skin in oil.
- Cover with a microwave safe cover and cook in the microwave at the highest heat setting for 3 minutes.
- Take out the brinjal, pour the meat gravy on top. Cover and microwave under full power for 1 minute.
Looking at those shades of purple reminds me of the recently departed singer, Prince. Rest in peace!