John Myers
Contents
show
Ingredients
For the shiitake mushroom water:
- Sunflower oil
- 4 medium-sized Shiitake mushrooms, dried
- 150 g Water
- 1 tsp Vegetable broth, instant
For the bath water:
- 1 liter Water
- 15 g Salt
- 1 tbsp Citric acid, crystalline
For the sauce:
- 2 large Shiitake mushrooms, dried
- 2 tsp Tapioca flour
- 5 Onions, red, (bawang merah)
- 3 Cloves of garlic, fresh
- 2 small Chillies, green
- 15 g Ginger, fresh or frozen
- 15 g Turmeric, fresh or frozen, alternatively 2 tbsp turmeric powder
- 0,5 tsp Cardamom powder
- 1 tbsp Soy sauce, light
- 100 g Coconut milk, creamy (24% fat)
- Mushroom water, (see preparation)
To taste:
- Vegetable broth, Kraft bouillon
- Black pepper from the mill
To garnish:
- Celery leaves, fresh or frozen
- Pepperoni threads, red
Instructions
To bathe the eggplants:
- Wash the aubergine, cap both ends and cut across into approx. 8 mm thick slices. Bathe in bath water (which removes the bitter substances from the aubergine and protects it from turning brown through oxidation) for 15 minutes
After the bath:
- Take out, drain in the sieve and dry covered on a fresh tea towel.
To thicken the sauce:
- Cut the hats of the shiitake mushrooms into small pieces and process them together with the tapioca flour in a cutter (Moulinex or similar) to coarse mushroom flour.
Fry eggplants:
- Heat a pan, add 4 tablespoons of the sunflower oil and let it get very hot. Add the aubergine slices in portions and brown on one side, but do not roast completely. Add 2 tbsp sunflower oil to each serving. Have the browned notes ready.
The mushrooms:
- For the mushroom water, heat the water, dissolve the instant broth and soak the shiitake mushrooms in it for 30 minutes. Squeeze the stock out of the mushrooms and add to the rest of the mushroom water. Cut the mushroom hats the size of a fingernail, discard the tough, hard stems. Prepare the mushroom pieces and the mushroom water. Mix the mushroom flour with 8 tablespoons of the mushroom water and keep it ready.
For the sauce:
- Cap the onions and garlic cloves for the sauce at both ends, peel and roughly cut into pieces. Wash the small, green chillies and cut them crosswise into thin slices. Discard the stem. Use kitchen gloves for the fresh turmeric. Wash the root, peel it with a peeler and cut it crosswise into thin slices. Treat the fresh ginger in the same way. Weigh frozen goods and allow to thaw.
- Heat a smaller pan, add 2 tablespoons of the sunflower oil and let it get hot. Add the onion and garlic pieces and roast until the onion pieces are translucent. Add the chillies, ginger and turmeric slices and stir-fry for 1 minute. Deglaze with the coconut milk and stir in the swollen mushroom flour. Remove from heat and let cool down a bit.
Puree the sauce finely and season to taste:
- Put the mixture in the pan in a blender and purée finely for 1 minute at high speed. Pour the mixture from the blender into a sufficiently large pan. Rinse the blender with the mushroom water and add the rinsing stock to the pan. Add the shiitake mushroom pieces and mix in.
- Add the eggplant:
- Place the eggplant slices provided in the mushroom sauce with the browned side facing up. Simmer for 5 minutes with the lid on.
Serve:
- Divide into the serving bowl, garnish and serve with 2-faced pasta or white rice. A fresh leaf salad and a cold glass of beer go well with it.
Nutrition
Serving: 100gCalories: 1kcalCarbohydrates: 0.1gProtein: 0.1g
