Eggplant with Pecak Sambal

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When the stock of Purple eggplant at home was high, I racked my brains to make a very delicious dish at home for our lunch menu today and I thought maybe grilled eggplant and then made pecak chili sauce with coconut milk. This is very delicious, I saw this recipe on my social media earlier.

Without further ado, I prepared a few purple eggplants—these were slightly larger ones that we picked straight from a relative's plant; they grow purple eggplants, and we bought them.

So, for those of you who love purple eggplant, come on over for a moment. Please take a look at my recipe and you can make it at home. If you think my recipe is delicious.

You really can make all sorts of dishes with purple eggplant—like turning it into sambal, such as a green chili version.This purple eggplant can also be eaten raw as a fresh vegetable side dish (lalapan).

Even though I didn't really like purple eggplants before, I preferred small green eggplants. But since my mother made a recipe for purple eggplant, I like it even more, especially this recipe. This is the first time I've tried making this recipe and I don't know what it tastes like. Let's try to prepare the ingredients and let's just make it, okay?

For those who are curious, just follow the steps that I will share in my post today. Thank you.

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materials used

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I need one fruit Add another half of purple eggplant and about 2 ladles of coconut milk, a little chili, 3 red chilies, 1 clove, garlic and half a teaspoon of shrimp paste

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Actually, the original recipe here calls for kencur, but since I don't like kencur, I didn't add it to the seasoning.If you enjoy the taste of kencur (aromatic ginger), feel free to add a small amount—about half the length of your thumb.

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manufacturing procedure

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First

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I roasted the halved purple eggplant over the stove flame until the skin turned dark brown, while simultaneously bringing the coconut milk to a boil.

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Second

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As for the chilies and shallots, I fry and grind them into a smooth paste; meanwhile, I peel the skin off the cooked eggplants.

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Third

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Once the coconut milk came to a boil and I had finished peeling the eggplant, I added the coconut milk to the eggplant and then lightly crushed it so the spiced broth would fully infuse the eggplant.

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RESULTS

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And here is the result: my eggplant sambal pecak is ready to be enjoyed with my beloved family.It tastes very fresh, the coconut milk sauce is a little sweet and spicy because I deliberately wanted it spicy with lots of red baby shrimp, while the shrimp paste is also healthy and historic for the stomach, it is cooked even though I just grilled it on the stove like that.

This is my menu when I don't have an appetite. That's why I often make dishes like this.Whenever I have a lot of eggplant at home, I’ll be making it this way from now on, because it is truly delicious—the kind of dish that makes you finish a whole plate of rice.

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Thank you 🙂🤗

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