Rendang with eggplant, green beans and tomatoes

Ingredients for 4 servings:

• 1 serving of Sambal Rendang (see my recipe)
• 8 tbsp peanut oil
• 2 large eggplants
• 10 long green runner beans
• 3 tomatoes, fully ripe
• 4 bay leaves (daun salam), in the Asian shop in the freezer, alternatively celery leaves
• 1 tsp salt
• Flowers, for garnishing
• leaves, for garnishing

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

an exotic and spicy eggplant casserole, recipe from the province of Nusa Tenggasra Barat, Indonesia

Thaw or make Sambal Rendang 1. Wash the eggplants and cut off the stem and the fruit end. Peel the skin off one side with a thin cut. Cut the eggplants lengthwise into 1 cm thick slices. Peel the skin off the last piece of each piece as well, leaving the flesh exposed on both sides. Salt both sides of the eggplant slices, stack them on top of each other, and let them sit for 30 minutes. Wash the tomatoes and beans. Cut the tomatoes crosswise into 8 mm thick slices. Thaw the bay leaves. Rinse the eggplant slices and pat dry. Heat a sufficiently large pan, add the peanut oil, and when it is hot enough, roast the eggplant slices on both sides until golden to light brown. Remove the eggplant slices, spread some of the Sambal Rendang 1 on the bottom of the pan, and arrange half of the eggplant slices on top. Place the beans lengthwise or crosswise on top. Cover with half of the sambal. Then add another layer of eggplant slices and cover with the tomato slices. Arrange the bay leaves crosswise and pour the remaining sambal rendang over the mixture. Cover the pan and bring the eggplant rendang to a boil. Reduce heat and simmer for 10 minutes. Garnish and serve warm. Served with rice or noodles, it makes a complete meal for 3-4 people, or as a side dish for 4-6 people. Rendang translates as “seasoned meat,” and includes fruit pulp. A particular specialty is rendang with slices of banana stem pulp.