RECIPE: Eggplant with Tomato - Indonesian Style (Vegan)

[Guest guest]

Agreed that many of us are finding it too hot to cook these days ;=) This

recipe, however, can be made mostly ahead of time - the sauce, for example,

could be prepared in the morning or the night before and then heated up a

few minutes before serving. The eggplant, steamed either in the skillet or in a

steamer, takes only a few minutes but could also be prepared ahead of time

and 'married' with the sauce. Alternatively, being a 'curry' type of dish, this

dish

is also great cooked ahead of time and gently reheated.

 

EGGPLANT WITH TOMATO - INDONESIAN STYLE (VEGAN)

 

You may of course choose to deepfry the eggplant in slices for greater

authenticity, but we watch our intake of oil in our household; therefore I steam

the eggplant here. It's very good all the same!

 

1 lb (450 g) eggplant, cut into 1-inch (or around 1 cm) dice

1 tsp salt

1/2 small red bell pepper (capsicum), chopped

1/2 small green bell pepper (capsicum), chopped

4 garlic cloves, chopped

1 medium onion, chopped

1 tsp cayenne (or to tastse)

1/2 tsp turmeric

2 Tbsp peanut oil (or as little as you can get away with)

2 or 3 tomatoes (8 ounces or 225 g), chopped

salt to taste

 

Sprinkle the salt on the eggplant pieces and leave them in a bowl for half an

hour or so while you make the sauce.

 

Put the bell peppers, garlic, onion and spices into a blender together with

about one-quarter cup of water and blend to a paste.

 

Fry the paste in a large frying pan in the oil over medium to high heat and stir

for around 5 minutes or until the paste dries out quite a bit, then add the

tomatoes and stirfor another 5 minutes. Add one-half cup of water and the

salt, reduce heat and simmer, covered, for three to five minutes or until

tomatoes are soft.

 

Drain the eggplant and dry with paper towels. Steam in skillet (adding a little

water from time to time to prevent sticking) unti *just* tender.

 

Raise the heat on the sauce to medium to high and add the eggplant pieces,

coating them with the sauce.

 

Best, Greenfury/Pat ;=)

[Guest guest]

hi green fury

howr u thanks f or the such nice recepie loved it very much

thanks again

bye take care bey

 

 

greenfury2004 <greenfury2004 wrote:

Agreed that many of us are finding it too hot to cook these days ;=) This

recipe, however, can be made mostly ahead of time - the sauce, for example,

could be prepared in the morning or the night before and then heated up a

few minutes before serving. The eggplant, steamed either in the skillet or in a

steamer, takes only a few minutes but could also be prepared ahead of time

and 'married' with the sauce. Alternatively, being a 'curry' type of dish, this

dish

is also great cooked ahead of time and gently reheated.

 

EGGPLANT WITH TOMATO - INDONESIAN STYLE (VEGAN)

 

You may of course choose to deepfry the eggplant in slices for greater

authenticity, but we watch our intake of oil in our household; therefore I steam

the eggplant here. It's very good all the same!

 

1 lb (450 g) eggplant, cut into 1-inch (or around 1 cm) dice

1 tsp salt

1/2 small red bell pepper (capsicum), chopped

1/2 small green bell pepper (capsicum), chopped

4 garlic cloves, chopped

1 medium onion, chopped

1 tsp cayenne (or to tastse)

1/2 tsp turmeric

2 Tbsp peanut oil (or as little as you can get away with)

2 or 3 tomatoes (8 ounces or 225 g), chopped

salt to taste

 

Sprinkle the salt on the eggplant pieces and leave them in a bowl for half an

hour or so while you make the sauce.

 

Put the bell peppers, garlic, onion and spices into a blender together with

about one-quarter cup of water and blend to a paste.

 

Fry the paste in a large frying pan in the oil over medium to high heat and stir

for around 5 minutes or until the paste dries out quite a bit, then add the

tomatoes and stirfor another 5 minutes. Add one-half cup of water and the

salt, reduce heat and simmer, covered, for three to five minutes or until

tomatoes are soft.

 

Drain the eggplant and dry with paper towels. Steam in skillet (adding a little

water from time to time to prevent sticking) unti *just* tender.

 

Raise the heat on the sauce to medium to high and add the eggplant pieces,

coating them with the sauce.

 

Best, Greenfury/Pat ;=)