A simple and quick vegetable dish that enhances the taste of eggplants

Ingredients:

2 to 3 red finger-length chilies, deseeded and sliced

3 shallots, sliced

2 cloves garlic, sliced

2 cups (500 ml) water

2 to 3 slender eggplants (1lbs/500 g), halved lengthwise and sliced

2 tablespoons tamarind juice (see our sambal recipe categories)

1 ripe tomato, cut into wedges

2 teaspoons shaved palm sugar or dark brown sugar

½  teaspoon salt

Garnishes

Crispy Fried Shallots

2 tablespoons sliced Chinese celery leaves

1 spring onion, sliced

Cooking Direction:

1. Prepare the Crispy Fried Shallots by following the recipes on sambal categories
2. In a large saucepan, bring the sliced chili, shallot, garlic, and water to a boil over medium heat, then simmer uncovered for 3 to 5 minutes. Add the eggplants and tamarind, and simmer until half cooked, about 2 minutes. Add the tomato and sugar, and simmer until the tomato is soft, about 2 minutes. Season with the salt and remove from the heat.
3. Transfer to a serving bowl and serve hot, garnished with Crispy fried Shallots, celery leaves and spring onion.

Source: Authentic Recipes From Indonesia, Heinz Von Holzen and Lother Arsana

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