stir-fry of eggplant and eggs
500 gr eggplant/aubergine
30 quail eggs, cooked
2 salam leaf
1 tbsp palm sugar
4 cm lengkuas / galangal
4 red lomboks
2 tsp salt
Cut the aubergine into pieces of 2 cm. Peel the quail eggs. Cut the tomato into cubes. Pound or grind the ingredients for the bumbu into a paste.
Heat the oil in a pan and fry the aubergine until soft and semi-cooked and set aside. Heat the oil in a pan and fry the eggs brown and set aside.
Heat in a pan the oil and fry the bumbu together with the salam for 3 minutes. Then add the tomato and the palmsugar and fry until soft and mix well.
Then add the eggs and the aubergine and fry it while slowly stirring until done. Serve.