Indonesian Recipes: How To Make FRIED AUBERGINES WITH COCONUT MILK SAUCE (Terung Saus Santan)

Ingredients:

• 2 purple aubergines / eggplants, weighing about 300 gram/10 oz
• 400 ml/ 14 fl.oz thick coconut milk
• 5 shallots, finely sliced
• 3 cloves garlic, finely sliced
• 2 tomatoes, slice to taste
• 1 spring onion, finely sliced
• 1 tsp sugar
• 1 mild vinegar
• pepper to taste
• salt to taste
• oil for frying

Spice for the paste:

• 2 large red Chillies, de-seeded, chopped
• 1/2 tsp roasted shrimp paste / Terasi (optional)

Directions:

• Cut the aubergines/ eggplants in half lengthways. If too large then cut in quarters.
• (If necessary soak aubergines in a salty water to prevent the brownish colour, rinse & dry them properly).
• Heat the oil in a wok and deep-fry the aubergines until it's white colour turns to brown. Set aside to drain.
• Put all ingredients for the paste in a mortar/grinding stone and grind until smooth.
• Heat 2 tbsp oil in a wok & strir-fry the spice paste, sliced shallots & garlic. Stirring all the time until fragrant.
• Add the coconut milk & bring to boil.
• (Stir occasionally to prevent the coconut milk getting burn).
• Adjust the seasoning. Add the vinegar, salt and sugar.
• Continue to simmer until the sauce is quite thick.
• Add the sliced tomatoes & spring onions. Simmer for about 1-2 minutes only to prevent overcooked.
• Put the fried aubergines on a serving plate & pour the sauce over them evenly. Serve right away.