During the cold weather in Indonesia, vegetable stew is perhaps something that people need to warm up their stomachs. Yet this particular recipe is sweet eggplant stew, which is something different for you to cook up. Serve this delicious dish to your family for the ultimate comfort!
Makes 4 servings
- 1 lb. eggplant (terong)
- 4 tbs. vegetable oil
- 1 tbs. shallots (bawang merah)
- 1 clove garlic, sliced
- ½ cup water
- 1 tbs. sweet soy sauce
- ½ tsp. pepper (lada)
- ¼ tsp. nutmeg (pala)
- 1 tsp. vinegar
- ½ tsp. salt
- 1 tsp. sugar
- Cut the unpeeled eggplant into ½-inch-thick slices, and then cut the slices in half. Fry lightly in 2 Tbs. of oil for 2 minutes, or until light brown and softened. Set aside.
- Stir fry the shallots and garlic in the remaining oil until light brown. Add the water, sweet aoy sauce, pepper, nutmeg, vinegar, salt and sugar. Let all of these ingredients cook for approximately 3 minutes to prepare the sauce.
- Cook the eggplant slices in the sauce for additional 2 minutes to distribute the flavors. Shake the pan several times to mix but not mash the eggplant.
Serve hot or at room temperature!