Asem-Asem Terong - spicy stew of eggplant

spicy stew of eggplant

ingredients:

1250 ml of water

4 shallots

4 cloves garlic

4 red chilies

3 terong Ungu (elongated aubergines)

1 tbsp asemwater

2 tomatoes

1 tbsp palmsugar

1/2 tbsp salt

1 spring onion

1 small tufts Chinese celery

 

preparation:

Cut the eggplants in half and then into pieces. Slice the shallots and the garlic into thin slices and the chilies into thin strips. Cut the tomatoes finely and the spring onion into thin slices. Chop the celery finely.

Heat in a pan the water along with the shallots, garlic and chilies. Add the eggplant and the asem water and bring to a boil. Then add the tomatoes, salt and palm sugar and bring to a boil. Add the spring onion and celery and serve.