8-10 small brinjal – halved (using a teaspoon, scrape out some of the white parts)
Shredded White Chedder Cheese (optional)
2 potatos – diced
white parts of the brinjal – diced
150 g minced chicken meat/pork
1/2 big yellow onion – diced
1 sprigs curry leaves
2 tbsp meat curry powder (mixed with some water to make a paste)
Salt to taste
1 tsp sugar
3 small chilli padi – sliced thinly
50 ml water
1) Bring a pot of salt water and oil to a boil, add in the brinjal and blanced for 3 minutes, drained and transfer to icy water. Soak for a while, remove and pat dry, dust with some corn flour in the middle of the brinjal. Arrange on a baking tray lined with greased aluminium foil.
2) Heat a frying pan with 2 tbsp oil, saute onions and curry leaves till aromatic and translucent, add in curry paste and stir to mix well. Add in potato, chicken meat and brinjal, continue to stir fry for about 2 minutes. Add in water, sugar, salt to taste and soy sauce and oyster sauce. Taste accordingly and adjust to your preference. Simmer over low heat for 1 minute and stir to mix well. Dish out to a serving bowl.
3) Fill out the dusted brinjal with No. (2) , topped with chedder cheese and baked in pre heated oven 250 C for 20 minutes.
4) Serve hot with rice.