Recipe: Stewed Aubergine with Tofu (Correction)

[Guest guest]

As promised, the recipe I made for the unexpected guest - probably bears a close

resemblance to some other recipes I posted but it was driven by the contents of

the larder - given more time I'd have used mushrooms and perhaps missed out the

creamed coconut.

 

Ingredients:

 

1 small aubergine (eggplant)

1 small block tofu (250 gm)

1/2 garlic bulb

1 large onion

1 spring onion

1 teaspoon turmeric powder

1 teaspoon sambal oelek (less if " toning down the spice " )

3 small tomatoes (plum tomatoes if available)

1 small portion creamed coconut (about 25 gm)

1 vegetable stock cube

small amount of ketjap manis (if not available add sugar or preferred

sweetening)

cooking oil

 

Wash the tofu, cut into large squares. Heat the cooking oil and fry the tofu,

not long enough for it to become hard. Drain away most of the oil from the pan.

Finely chop the garlic, onion and spring onion, and fry them in the remaining

oil. Then cut the aubergine into squares and add this to the fried mixture (you

may have to put

more oil back). Slice the tomatoes, cut the fried tofu into smaller blocks and

add to the mixture, together with turmeric, sambal oelek and ketjap manis. Boil

a small amount of water and dissolve the stock cube in the water, then add to

the mixture. Add creamed coconut and stir until dissolved. Stew for 20 minutes

or as long as needed to ensure the aubergine is soft, adding more water if

necessary. Serve with boiled rice (preferably a fragrant rice such as pandan or

Thai jasmine). Serves 4 persons.

 

Piers