stewed eggplants in spicy sweet sauce
500 gr aubergine (purple and thin)
6 cloves of garlic
4 cm jahe
8 dried lomboks, soaked
200 gr shrimp, peeled
100 ml of water
1 tsp cornstarch dissolved in some water
1 tsp sesame oil
3 spring onions
4 tbsp kecap asin
1 tbsp angciu / arak otherwise vinegar
3 tbsp palm sugar
3 tbsp sambal sauce (see recipe)
3 tbsp of tauco
Chop the garlic and the jahe. Cut the lomboks and the spring onion into small pieces. Mix the ingredients for the sauce well. Cut the aubergines in quarters lengthwise and cut into pieces. Heat in a pan the oil and fry the aubergines until soft and set aside.
Heat in a pan 3 tbsp oil and fry the garlic, the jahe and the lomboks for 3 minutes. Then add the shrimp and fry until they change color. Then add the water and the sauce and bring to a boil. Then mix in the cornstarch.
Then add the aubergines, the sesame oil and the spring onion and mix well. Bring to the boil again and stir until the sauce has thickened and the eggplants are cooked through. Serve.