Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4-5 ppl as a small side
Fried aubergine coated in a sticky sweet and savoury ketjap sauce, man oh man, this is tasty dish. I served it as one of the many dishes at an Indonesian rice table but it would be great as a main with some steamed rice and cucumber as well. For lunch? Eat it on a sandwich, I promise, this is a good thing.
Recipe inspired by @flyingfoodie.nl
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Quarter the aubergines lengthwise and then slice again into thick wedges. Sprinkle over the salt and let it rest for 10 – 15 minutes in a colander or deep plate.
Discard the juices of the aubergines and sprinkle over 1 tbsp of corn flour, toss to coat well, then add the other tbsp of cornflour and toss again.
Fry the aubergines in a frying pan in ± 5mm of oil ntil nice and browned on the outside and just cooked through. You will need to do this in batches. Set aside.
Heat some oil in the same pan and add the garlic and ginger, sauté for 2-3 minutes on medium heat until softened and fragrant.
Add the other ingredients (lime leaves, salam leaf, water, ketjap manis and chilis) and mix well. Let it simmer on low heat for 3-4 minutes to let it thicken.
Add the aubergines and scoop it into the sauce so everything is coated. Serve straight away but also great to make ahead of time (they will be less crispy but still very tasty)
