eggplant balado rebon
Material:
4 pieces of purple eggplant, washed, cut to taste, fried, set aside
1 bay leaf
1 stalk lemongrass, geprek
salt to taste
1/2 teaspoon sugar (optional)
100 ml of water
2 tablespoons oil for sauteing
Ground spices:
(Boil first until cooked, then puree)
4 pieces of curly red pepper
4 pieces of green chili
3 onion grains
3 cloves of garlic
1 cm ginger
1 medium red tomato
2 tablespoons of roasted rebon
How to make :
Heat the oil. Saute the finer spices, lemon grass and bay leaves until fragrant.
Add water, salt, and sugar while stirring constantly. Enter the fried eggplant, stirring. Correction of flavor, turn off the fire.
