Sauteed Aubergine with egg
I’ve known this dish since I was a child. My mother would swap some fish for vegetables and many a times it’s aubergines. She’d ask me to buy an egg for it since in those days, we don’t keep eggs in the fridge. We buy what we need.
Today, Article 50 was triggered. I want to share this recipe for those people who told me to “tighten my belt”. In the long run, they will need this most. I’ve had practice and I highly doubt their “entitled” selves are used to struggle. It seems like people who’ve had it good for so long lost their way. So goodbye to common sense and yes, tighten your belt suckers because your high and mighty selves will feel the pinch too.
This one will feed 2 people as it is or 3 if you serve with rice. One good sized rice serving is 1/2 cup (uncooked) rice.
- 1 aubergine (the biggest you can find), cut into 1.5cm cubes, soak in water so it does not turn brown (75p)
- 1 egg, beaten (add a pinch of salt) (13p)
- 1 onion (10p)
- 1 or 2 tbsp oil
- soy sauce, salt and pepper to taste
- Heat a pan and add oil.
- Sauté onion until soft then add aubergine. Cover if you don’t want it to dry.
- When aubergine is soft, add soy sauce, mix together and cook for a couple of minutes.
- If the pan looks dry, add another tablespoon of oil then add the egg.
- Cook until the egg is done then remove from heat.
- Serve on it’s own or serve with white rice. Use soy sauce to season.
Cost: 50p per serving (provided you already have the soy sauce, salt, pepper and oil)