Indonesische Food Recipe

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

Zutaten:

2 auf 3 Rot-Finger Länge Chilis, entkernt und in Scheiben geschnitten

3 Schalotten, in Scheiben geschnitten

2 Knoblauchzehen, in Scheiben geschnitten

2 Tassen (500 ml) Wasser

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

2 EL Tamarindensaft (siehe unsere Sauce Rezept Kategorien)

1 ripe tomato, Schnitt in Keile

2 teaspoons shaved palm sugar or dark brown sugar

½  teaspoon salt

Garnishes

Knusprig gebratene Schalotten

2 tablespoons sliced Chinese celery leaves

1 Lauchzwiebel, in Scheiben geschnitten

Kochen Richtung:

1. Prepare the Crispy Fried Shallots by following the recipes on sambal categories
2. In a large saucepan, bring the sliced chili, Schalotte, Knoblauch, and water to a boil over medium heat, then simmer uncovered for 3 auf 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.

Quelle: Authentische Rezepte aus Indonesien, Heinz Von Holzen and Lother Arsana