• Leyla Hur, as featured in Munaty Cooking

    Leyla Hur, as featured in Munaty Cooking

    "In Hong Kong, everything revolves around food, and it was not different in my family. In my family, each meal was truly an event and that is something I still hold close. Right after we finished one meal, Dad would discuss with us what we would have for our next meal..."

  • About Leyla

    About Leyla

    "Even from my earliest years, I liked to feed people and share my food with others. I have been privileged enough to grow up in Hong Kong, live in Malaysia, Australia, Canada, and now the United States; and I have travelled extensively throughout the world, sampling the delicacies of..."

  • Asian Beef Lettuce Cups (with Vegetarian Alternative)

    Asian Beef Lettuce Cups (with Vegetarian Alternative)

    "In Hong Kong, this is very famous and usually comes when you order Peking Duck. The restaurant will then make three dishes from the duck. You will usually get the skin (Peking Duck) which is served with..."

Tuesday, May 25, 2010

Tomato Eggplant

1 eggplant - sliced to approx 1"
Kosher Salt
1 onion diced,
10 cloves garlic, diced
1 can tomato soup

1. Lay the sliced eggplant on to a baking sheet, spread thickly with Kosher salt. Let sit approx 30-45 mins. Then wash under running water and wash the salt off. If you want to really "drain" it, after approx 30 mins, turn the egg plant over and put more salt, leave for another 30 mins; then wash well.

2. Dice the eggplant to make 1" cubes

3. Mix the eggplant, onion, garlic, salt and pepper in a casserole dish, cover with tomato soup and mix to coat everything.

4. Cook in a 375*F hot oven for approx 35-40 minutes (or until the eggplant is fully cooked).


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