Kalio Terong Hijau - stewed eggplant in a spicy sauce

stewed eggplant in a spicy sauce

ingredients:

3 thin green aubergines/eggplant

1000 ml coconut milk

2 kunyit leaves

2 lemongrass stalks

3 jeruk perut / kaffir lime leaves

2 green lomboks

2 asam kandis

1 tsp salt

1 tsp palm sugar

 

Bumbu:

7 red lomboks

7 shallots

2 cm kunyit

2 cm jahe

1 cm laos

1/2 tsp ketumbar

 

preparation;

Cut the eggplants lengthwise into four parts. Cut the lomboks in rings. Pound or grind the ingredients for the bumbu fine to a paste.

Heat the coconut milk in a pan together with the bumbu, kunyit leaves, the jeruk purut, the lemongrass and the lomboks. Then add the eggplants and mix everything well. Then add the asam kandis, salt, palm sugar and the salt and cook slowly until tender.