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ingredients:
2 long asian eggplants
1 tsp salt
3 tbsp oil
5 cloves garlic
1 green loambok / bell pepper
1 tbsp light soy sauce
1/2 tsp palm sugar
water
preparation:
Cut the eggplants into small pieces/wedges. Mince the garlic and cut the lombok / pepper into pieces. Put the eggplant in a bowl with water and 1/2 teaspoon salt and leave for 15 minutes. Then drain.
Heat the oil in a pan/wok and fry the eggplant brown and tender. Then remove the eggplant from pan but leave the oil and add 1/2 tablespoon of oil if needed. Fry the garlic for 3 minutes. Then add the lombok / pepper and bake it soft. Then add the eggplants, the soy sauce and the palm sugar and mix well. Add the salt and mix well. Serve.