Pea / Cherry Eggplant
Most of the time we consumed it as an ulam (par-boiled) but I have seen it being used in Thai green curry at local Thai's restaurant.
For this time, I have cooked the pea eggplant by stir-frying it with 'pucuk ubi' in belachan. The key to reducing the bitterness is by cooking it until the skin slightly crooked.
Pucuk ubi (tapioca young shoot) - squeezed
A bit of oil for saute
1. Heat up oil and saute pea eggplant until the color change and the skin just about to be crooked
2. The add-on cooking base and stir until fragrant
3. Add-on pucuk ubi and stir until mixed well.
4. Add a bit of water.
5. Season with salt and/or MSG.