Two-step steamed eggplant

Easy-peasy steamed eggplant. — Photos: PATSY KAM

Eggplant, brinjal or aubergine. Whatever you call it, the taste is the same. When it’s cooked, it becomes a soft, almost mushy texture. My kids used to hate this and compared it to the jiggly, lubricious fat part of the char siew (roast pork) which they didn’t like.

As one grows older, your taste and preference for certain foods may change. And so it was with the eggplant, which went from a most-hated vegetable (well, technically, it’s a fruit) to one that was sought after in my household. (They like jiggly char siew now, too!) I was happy too as eggplant lasts much longer than leafy green vegetables in the fridge. And, I discovered steaming with the microwave!