KOMPAS.com – Purple eggplant can be used as an ingredient in lodeh with long beans cooked with simple spices.
Long bean eggplant lodeh is made with spices consisting of shallots, garlic, curly chilies, cayenne peppers, galangal, coriander, candlenuts, coconut milk and flavorings.
Check out the long bean eggplant lodeh recipe, quoted from the book “Home Cooking Recipes” by Nuzulul Rahma published by Pustaka Taman Ilmu.
Also read:
Material:
- 2 purple eggplants
- 1 bunch long beans
Ground spices:
- 10 red onions
- 4 garlic seeds
- 3 curly chilies
- 5 cayenne peppers (to taste)
- 1 galangal segment (crushed)
- 1 tomato
- 4 candlenut seeds
- Coconut milk (to taste)
- Coriander (to taste)
- Flavoring (to taste)
- Salt to taste)
Also read:
1. Cut medium size eggplant and long beans, boil without seasoning for a moment.
2. Blend the prepared spices.
3. Saute the spices until fragrant.
4. Pour in a little water and stir with the beans and eggplant.
5. Add salt and seasoning according to taste.
6. The fail-safe vegetable lodeh is ready to be served.
