KOMPAS.com – Purple eggplant can not only be prepared with balado spices, but also cooked with green chilies.
So that the color of the eggplant skin doesn’t change and darken, one way is to soak it in salt water first before cooking, quoted from Delicious DishTuesday (22/10/2024).
Apart from eggplant, this recipe also uses anchovies, galangal, petai and bay leaves. Here’s the recipe from the page Delicious Dish.
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Material:
- 50 gr anchovies (cooked, fried)
- 4 purple eggplants (cut into rounds)
- 2 bay leaves
- 2 cm galangal (bruised)
- 8 petai eyes (split into 2 parts)
- 1 tsp salt
- 1/4 tsp ground pepper
- 1 tsp granulated sugar
- 1/4 tsp powdered chicken stock
- 250 ml water
- 3 tbsp oil (for frying)
Coarsely ground ingredients:
- 5 red onions
- 3 cloves of garlic
- 10 large green chilies
- 5 green cayenne peppers
- Heat oil in a frying pan, then fry the coarsely ground spices, bay leaves and galangal until aromatic.
- Add eggplant and petai, cook and stir until half wilted. Next, season with salt, pepper, sugar and chicken stock powder. Stir and cook again.
- Add water, stir and cook again until cooked and the spices are absorbed. Before removing from the stove, add the rice anchovies. Stir again and adjust the taste. When it’s done, remove from the stove and serve.
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