spicy eggplant

450 g eggplant, washed
2 tsp salt
3 tbsp oil
3 cloves garlic, crushed
3 cm jahe (ginger), finely chopped
2 shallots, sliced ​​in half
1 lombok (red pepper), chopped
2 tbsp kecap manis (dark soy sauce)
1 tbsp hoisin sauce
1/2 tsp chilli sauce
1 tbsp gula jawa or brown sugar
1 tbsp vinegar
1 tsp Szenchuanpeper
300 ml vegetable stock

Cut a large eggplant into cubes. Then put the eggplant in a colander and sprinkle with salt. Let the eggplant stand for 30 minutes so that bitterness of the eggplant disappears. Rinse the eggplant then under cold running water and pat dry with kitchen paper.
Heat in a wok the oil and fry the garlic, ginger, shallots and lombok for 30 seconds. Add the eggplant and cook the mixture for 1-2 minutes. Then add the soy sauce, hoisin sauce the, chili sauce, gula jawa, vinegar, pepper and broth and let the mixture without cover 10 minutes simmer until the eggplant is tender. Allow the sauce to thicken a bit.

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