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Chinese Eggplants Indonesian – Style with Garlic Chilli Sauce – Recipe

2018/08/10 by Varga László

Ingredients (3-4 servings):

  • 3 long and thin Chinese eggplants, about 300-400 g
  • ‎1 garlic bulb
  • ‎2 hot chilli peppers, maybe different kinds if you can find
  • ‎1 red pepper – sweet
  • ‎1 teaspoon ground lemongrass
  • ‎1 teaspoon ground kaffir lime leaves
  • ‎1/2 can coconut milk
  • ‎3-4 shallots
  • ‎1 tablespoon vegetable oil
  • ‎salt and pepper to taste

Preparation method :

  1. Cut the eggplants crosswise into 7-10 cm long pieces , then halve each of these lengthwise.
  2. Fill a bowl with cold water and dissolve 2 tablespoons of salt in it.
  3. Add the eggplants to the bowl and leave them to soak out their bitterness for half an hour.
  4. Chop the garlic, shallots and chillies.
  5. Slice the sweet red pepper.
  6. In a steamer or a wok with little water with a lid, steam the eggplants for 5-7 minutes, until soft.
  7. Heat the oil in another wok, add the chopped garlic, chillies and shallots.
  8. Stir-fry over medium heat for 1-2 minutes.
  9. Add the red pepper, lemongrass, kaffir lime and some water and simmer for 1-2 minutes.
  10. Add the coconut milk and continue to simmer for 3-4 minutes until the sauce thickens to the desired consistency.
  11. Add the eggplants and simmer for another minute.
  12. Serve while hot with some green leaves on the side.

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