Eggplant Stew Recipe
Who would have thought that eggplant is also delicious cooked in a stew that is rich in spices. In order to absorb the stew seasoning to the maximum, fry the eggplant first. Simply fry briefly on both sides so that the eggplant is not too tender.
Ingredients
- Purple eggplant, cut lengthwise - 300 grams
- Lemongrass, bruised - 1 piece
- Bay leaf - 2 pieces
- Sweet soy sauce - 5 tbsp
- Oyster sauce - 1 tbsp
- Salt - 1 tsp
- Brown sugar - 1 tbsp
- Pepper powder - 1/2 tsp
- Water - 100 ml
- Oil, for frying - 3 tbsp
- Right amount of oil
- Ground spices:
- Garlic - 3 cloves
- Shallots - 3 cloves
- Big red chili - 4 pieces
- Candlenut - 3 grains
- Coriander - 1 tsp
- Nutmeg powder - 1/2 tsp
- See Mother's Recipe Version
Plans
- Heat a lot of oil. Fry the eggplant for a while. Lift and drain.
- Heat the oil. Saute ground spices until fragrant.
- Add lemongrass and bay leaf. Stir well.
- Enter the sweet soy sauce, oyster sauce, salt, brown sugar, ground pepper, and water. Stir well and cook until boiling.
- Add eggplant. Stir well and cook until the gravy is reduced and absorbed. Lift.
- Ready to be served.
- Don't fry the eggplant for too long, just 3 minutes on each side so it doesn't get mushy.
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