Eggplant sambal with medicinal beans

Ingredients for 1 servings:

• 2 m.-large eggplant(s), purple
• 50 g green beans, fresh or frozen
• 2 Pepper, red, long
• 1 small carrot(s)
• 2 m.-large tomato(s), fully ripe
• 2 tbsp salt
• 2 pinches of citric acid, crystalline
• 3 tbsp refined peanut oil for frying
• 5 small onions, red
• 3 medium-sized garlic cloves, fresh
• 4 small chili peppers, green
• 15 g ginger, fresh or frozen
• 5 g shrimp paste, terasi udang
• 2 tbsp soy sauce (Saus Tim Ikan)
• 1 tbsp soy sauce, light
• 1 tbsp rice vinegar, black, mild
• 60 g coconut milk, creamy
• 80 g roasted beans (kacang kapri), alternatively peanuts
• n. B. Beef broth, instant, to taste
• 1 tbsp refined peanut oil for frying
• e.g. Dill, fresh
• n. B. medicinal beans (kacang kapri), whole
• n. B. flowers and leaves

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

an exotic, spicy side dish, recipe from Bali, Indonesia, original title: Sambal Terong Belanda unu dengan kacang kapri

Mix the salt with the citric acid. Wash the eggplants, trim both ends, cut lengthwise into 8 mm thick slices, and halve crosswise. Rub the eggplant pieces with the salt mixture on both sides, let stand for 10 minutes, rinse, and dry the pieces thoroughly. Heat a pan, add 3 tablespoons of the peanut oil, and heat until hot. Fry the eggplant slices on both sides until light brown. Drain the oil from the eggplant pieces on kitchen paper, then arrange them on 4 serving plates. Wash the fresh green beans, trim both ends, and blanch the beans for a few minutes. Defrost frozen beans. Cut the beans crosswise into cubes. Wash the peppers, remove the seeds, and cut into small pieces. Wash the carrots, trim both ends, peel, and julienne them. Wash the tomatoes, make light cuts, and pour hot water over them. After about half a minute, drain the water and peel the tomatoes. Then quarter the tomatoes lengthwise, remove the seeds, then halve lengthwise and then cut into thirds crosswise. For the broad bean sauce, peel the onions and garlic and halve them lengthwise. Wash the chilies, remove the seeds and stems, and quarter the chilies crosswise. Wash and peel the fresh ginger and slice into thin rings, or weigh frozen ginger and thaw it. Heat a tablespoon of peanut oil in a small pan and roast the onions, garlic, chili pieces, and ginger until translucent. Remove the pan from the heat and let the contents cool. Place the prepared ingredients for the broad bean sauce in a blender along with the other ingredients, from shrimp paste to coconut milk, and blend on high for about 30 seconds until smooth. Add the broad beans and pulse briefly 5 times, i.e. only roughly puree. Season the sauce from the blender with the instant beef broth and pour it over the eggplant. Scatter the tomato, green bean, and pepper pieces on top. Place a pile of carrot threads in the center. Garnish the dish with whole broad beans, fresh dill, and flowers and leaves as desired. Do not serve cold. Notes: Broad beans (kacang kapri) taste like a cross between a peanut and a hazelnut. They are significantly larger than peanuts and have a slightly flourier flavor. Unlike peanuts (also a legume), they have fewer allergenic components. Saus Tim Ikan is not fish sauce, but a brewed soy sauce with little salt but plenty of flavor and a hint of shrimp. The recipe probably originates from Thailand, but is produced in Singapore. A rough substitute can be achieved by combining 1 teaspoon of dark soy sauce, 1 teaspoon of light soy sauce, 1 teaspoon of black rice vinegar, 1 teaspoon of oyster sauce, and 2 tablespoons of water. Use 2 tablespoons of this mixture for this recipe and discard the rest or use it for another purpose.