Name: Eggplant in Tamarind Broth (Asam Terong)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 2–3 slender eggplants (1 lb/500 g), halved lengthwise and sliced; 2 tablespoons tamarind juice; 2 cups (500 ml) water; 1 ripe tomato, cut into wedges; 3 shallots, sliced; 2 cloves garlic, sliced; Crispy Fried Shallots; 1 spring onion, sliced; 2 tablespoons sliced Chinese celery leaves; 2 teaspoons shaved palm sugar or dark brown sugar; 2–3 red finger-length chilies, deseeded and sliced; ½ teaspoon salt

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

The Food of Indonesia

By Heinz Von Holzen

Published 2015

About

A simple and quick vegetable dish that enhances the taste of eggplants.

Ingredients

2–3 red finger-length chilies, deseeded and sliced
3 shallots, sliced
2 cloves garlic

Method

Prepare the Crispy Fried Shallots by following the recipe.
In a large saucepan, bring the sliced chili, shallot, garlic and water to a boil over medium heat, then simmer uncovered for 3 to 5 minutes. Add the eggplants and tamarind, and simmer until half cooked, about 2 minutes. Add the tomato and sugar, and simmer until t