Brinjal (Eggplant) in Soy Syrup

Heat up oil on medium high heat. Fry anchovies until crisp and golden. Remove and set aside.

In the same oil, brown minced garlic. Be careful not to burn. Remove and set aside.

Place in brinjal (eggplant) pieces, flesh side down, and leave to sear for 1 minute. Add 4 tablespoons water and cover pan to allow brinjal to steam, usually about 2 minutes.

Meanwhile, mix together remaining 2 tablespoons water with the brown sugar, oyster sauce, soy sauce, kecap manis and pepper.

Once all the water from has evaporated and brinjal pieces are tender but not mushy, plate them. Pour the sauce mixture into the pan and let it simmer for 1/2 – 1 minute until it thickens slightly. The sauce is meant to be on the saltier side as the brinjal is tasteless.

Drizzle over about 2 tablespoons sauce over the brinjal. Scatter on reserved anchovies, garlic and spring onions.

Enjoy!

Note: Extra sauce and topping can either be kept for future use (good over steamed chicken, vegetables or even just plain rice) or served alongside the dish in case someone wants extra. Someone always wants extra.