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Easy
By Cheong Liew and Elizabeth Ho
Published 1995
I like the balance of my simple home menu, which has fish, vegetables and meat. This dish has all three. The eggplant is crisp, which encourages children to try it and finally to appreciate it.
An appetising dish of eggplant stuffed with prawns and meat, finished with a rich sauce of brown bean paste, garlic and vinegar. The cucumber and tomato garnish provides a light and refreshing contrast. Choose the long Asian variety of eggplant available at Chinese groceries, in preference to
