Eggplant Pecel Recipe
Don't equate it with catfish pecel, chicken pecel, or Madiun pecel. Pecel eggplant is eggplant that is grilled and then sautéed with spices and ends with a splash of coconut milk. Spicy and savory flavors blend deliciously in this one dish.
Ingredients
- Purple eggplant - 2 pieces
- Boiled egg, halved - 1 egg
- Coconut milk, from 1/4 coconut - 200 ml
- Basil leaves - to taste
- Ground Seasoning:
- Red cayenne pepper - 3 pieces
- Curly red chilies - 2 pieces
- Candlenut, roasted - 2 grains
- Kencur - 1 segment
- Sugar - 1 tsp
- Salt - 1 tsp
- Purchase ingredients and cooking utensils
Plans
- In a saucepan, bring the coconut milk to a boil over low heat. Set aside.
- Boil eggplant until cooked. Lift and drain.
- In a plate, put the ground spices. Put the eggplant on it and then adjust. Pour the coconut milk. Give boiled eggs and basil leaves.
- Ready to be served.
- Besides being boiled, eggplant can also be burned.
Post a Comment for "Eggplant Pecel Recipe"