Piring.
BrowseCommunityMy kitchenID
VegetarianVegan

Eggplant in Chili Paste

The eggplant is flash-fried in hot oil so it does not soak up oil like a sponge.

Time
25 min
servings
3
Spice level
🌶️🌶️🌶️
Estimated cost per serving
Rp 5.000
Equipment used:StoveWok

Ingredients

Quantities adjust automatically.

  • EggplantNot yet
    3 pc
  • Red chiliNot yet
    8 pc
  • Bird's eye chilioptionalNot yet
    6 pc
  • ShallotNot yet
    8 clove
  • GarlicNot yet
    3 clove
  • TomatoNot yet
    1 pc
  • Palm sugarNot yet
    1 tsp
  • SaltNot yet
    1½ tsp
  • LimeoptionalNot yet
    ½ pc
  • Cooking oilNot yet
    250 ml

Method

  1. 1

    Cut the eggplant, soak in salted water 10 minutes, and drain dry. This cuts down how much oil it absorbs.

  2. 2

    Fry the eggplant in properly hot oil, quickly, until the edges brown.

  3. 3

    Coarsely pound the chilies, shallots, garlic, and tomato. Fry until the oil separates.

  4. 4

    Season with palm sugar and salt, fold in the eggplant gently, and squeeze lime over.

Estimated nutrition per serving

Energy
327 kkal
Protein
3 g
Carbohydrate
20 g
Fat
28 g

Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.

I Cooked This

No published reviews for this recipe yet.

Similar recipes