This morning I took my students to visit one of the largest companies managing instant food in my province. From this visit, I got instant food, the side dish was lemongrass chili sauce with lime leaves plus other basic ingredients and because of this this afternoon I was inspired to make this recipe, although I will use the main ingredient this time, eggplant which I harvested from my yard. I myself (I'm very happy when harvest time has arrived like this) but unfortunately when I harvested this eggplant I forgot to immortalize it so I'll just take a photo of the eggplant tree for you with the eggplant fruit which can be harvested again in 2-3 days.
I was confused, I've been alive for 37 years and I just found this recipe..ha..ha.. where have I been all this time, but it's better if it's late rather than never. And today I will practice it with simple ingredients that I have to complete my dinner menu today. the ingredients I need
1. Eggplant (can be any eggplant but here I don't know how many grams my eggplant weighs but I estimate it is approximately 250 grams)
2. Large red chilies (you can use any type of chili that you like with spiciness according to your individual taste and in my recipe I use 4-5 large red chilies)
3. 2 stalks of lemongrass (the lemongrass you use must be young so the flesh doesn't get tough and only take the innermost flesh)
4. 1 clove of garlic
5. 3-4 cloves of shallots (but here I use quite a bit because I only have a small supply of shallots left)
6. One small tomato (if your tomato is large, you can only use ½ so it's not too sour)
7. Salt to taste
How to make it ;
1. Cut the eggplant in half or adjust according to taste. For this recipe, I just cut it in half, then soak it in water so it doesn't turn black
2. The next step is the slicing part, namely the shallots, garlic, chilies, tomatoes and lemongrass
3. Then heat the oil for frying. Once it's hot, stir-fry the sliced spices over medium heat until they wilt and don't need to turn brown. After that, the next step is to add the eggplant that we sliced earlier.
4. Then stir until evenly mixed and add salt to taste and add just a little water then stir again until smooth and cover briefly then wait approximately 5 minutes for the eggplant to cook completely.
5. Perfectly cooked eggplant is characterized by the flesh of the eggplant being soft and the eggplant having changed color.
6. You can enjoy the stir-fried eggplant with lemongrass and it will be even better with hot rice added with fried tempeh or tofu ..ha..ha
Talking about the taste, it turned out to be delicious, but I realized that there was something missing, namely the presence of kaffir lime leaves, even though the taste of what I made was a little close, it turned out that the lack of this one ingredient also affected it. However, in conclusion, this very simple home recipe is worth trying for yourself, and warm greetings from me 