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Semur Terung 
stew of eggplant from Yogyakarta

500 gr eggplant
3 shallots
3 cloves of garlic
1 tbsp butter
5 tbsp kecap manis
1/2 tsp nutmeg
1 tsp pepper
1 tsp salt

Cara membuat:
Cut the aubergine into pieces. Cut the shallots and the garlic into thin slices. Heat in a pan of oil and fry the aubergine golden brown and cooked and set aside.
Heat the butter in a pan and fry the garlic and shallots for 3 minutes. Then add the kecap, the pepper, the nutmeg and the salt and bring to the boil. Then add the aubergine and let it rest before serving.
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