Cook time is 30minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 18.13 dollar
Difficulty level: 2 out of 4
15 Ingredients
Number of servings
4
- 2 large eggplants
- 1/3 cup vegetable oil
- 2 onions, very thinly sliced
- 6 cloves garlic, finely chopped
- 3teaspoons fresh root ginger, peeled, grated and finely chopped
- 2 red chillies, deseeded and thinly sliced
- 200grams canned chopped tomatoes
- 6 kaffir lime leaves
- 1tablespoons kecap manis
- 2tablespoons dark soy sauce
- 1teaspoons soft light brown sugar
- 1 lime, juice only
- 1 handful coriander leaves, chopped
- 2tablespoons roasted peanuts, chopped
- 1 cup steamed rice, to serve
Method
Step 1 of 4
Cut the eggplants into finger-thick batons. Reserve 1 tablespoon of the oil, then heat the remaining oil in a large frying pan, add the eggplants and fry over a medium heat, stirring occasionally, for 5-6 minutes or until lightly browned. Remove with a slotted spoon and drain on kitchen paper.
Step 2 of 4
Heat the reserved oil in the pan, add the onions and garlic and cook over a medium heat, stirring occasionally, for 6-7 minutes until softened and lightly browned. Add the ginger, red chillies, tomatoes and lime leaves and cook for 2-3 minutes, stirring frequently. Return the eggplants to the pan with a splash of water and simmer gently for 2-3 minutes.
Step 3 of 4
Remove from the heat and stir in the kecap manis, soy sauce, sugar, lime juice and chopped coriander.
Step 4 of 4
Spoon into warm bowls, sprinkle over the chopped peanuts and serve with steamed rice or rice noodles.
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