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Eggplants in Spicy Coconut Sauce ‘Udayana’

5 from 3 votes
Prep Time 25 mins
Cook Time 25 mins
Rest Time 15 mins
Total Time 1 hr 5 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

For the shiitake mushroom water:

  • 6 tbsp Peanut oil, refined
  • 4 small Shiitake mushrooms, dried
  • 150 g Water
  • 1 tsp Chicken broth, instant

For the bath water:

  • 1 liter Water
  • 15 g Salt
  • 1 tsp Citric acid, crystalline

For the Udayana sauce:

  • 5 small Onions, red, (bawang merah)
  • 3 medium-sized Cloves of garlic, fresh
  • 2 small Chillies, red
  • 10 g Turmeric, fresh or frozen, alternatively 2 tbsp turmeric powder
  • 5 g Shrimp paste (terasi, cut from the block)
  • 2 tbsp Shrimp, dried
  • 1 tsp Fish sauce, light
  • 80 g Coconut milk, creamy
  • Mushroom water, everything (see preparation)
  • 2 tbsp Peanut oil, refined

To taste:

  • Chicken broth, instant
  • Black pepper from the mill

To garnish:

  • Celery leaves, fresh or frozen
  • Pepperoni threads, red

Instructions
 

The eggplant:

  • Wash the aubergines, cap both ends and cut across into approx. 1cm thick slices. Soak in bath water (which removes the bitter substances from the aubergine) for 15 minutes, remove, drain and dry on a fresh tea towel.

Fry eggplants:

  • Heat a pan, add the peanut oil and let it heat up to smoke. Brown the aubergine slices on one side, but do not even roast them. Provide.

For the mushroom water:

  • 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 mushroom water. Cut the mushroom caps into small pieces, discard the tough, hard stems. Put the mushroom pieces back in the mushroom water and have them ready.
  • The Udayana sauce:
  • Cap the onions and garlic cloves for the Udayana sauce at both ends, peel and roughly cut into pieces. Wash the small, red chillies, cut them lengthways, remove the grains and quarter them crosswise. Discard the stem and grains. Heat a medium-sized pan, add the peanut oil and let it get hot.
  • Add the onion and garlic pieces and roast until the onion pieces are translucent. Add the chillies, turmeric slices, shrimp paste (terasi) and stir-fry for 1 minute. Remove from heat, deglaze with coconut milk, let cool down a bit and puree finely in the blender.

Final steps:

  • Squeeze the broth from the mushroom pieces again. Pour the mixture from the blender into a sufficiently large pan. Mix in the dried prawns (shrimps). Rinse the blender with the mushroom water and add the rinsing stock to the pan. Add the shiitake mushroom pieces and mix in.
  • Put the eggplant slices provided in the Udayana sauce with the browned side up. Simmer for 5 minutes with the lid on.

Garnish and Serve:

  • Put in a serving bowl, garnish and serve with white rice.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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