Eggplant Rendang

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    Avatar of aureliavanderwilde


    Cut the eggplant into thirds length wise and then cut those pieces in half.
    Fry in a plan for 1-2 minutes. They should be just barley cooked. Set aside for later.
    Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil. Add the garlic, shallot, galangal, turmeric, chile, nutmeg, cardamom, coriander, cumin, ginger, bay leaves, cinnamon stick and lemongrass and bring to a boil again. Then add the eggplant.
    After about 5 minutes, turn the flame down to a simmer. Add the sugar and salt. Cook, stirring every 5 minutes, until the coconut milk turns oily, separates and rises to the top (this is the sign that it's done). This will take about 2 hours.
    Let cool, serve and enjoy.


    3 eggplants
    4 cup coconut milk
    1 cup water
    3 tablespoon minced garlic
    3 tablespoon minced shallot
    1 1/2 tablespoon minced galangal
    1 1/2 teaspoon minced fresh turmeric
    1 teaspoon to 1 1/2 tablespoon minced chile (medium to very spicy)
    2 teaspoon ground nutmeg
    1 teaspoon ground toasted cardamom
    1 teaspoon ground toasted coriander
    1 teaspoon ground toasted cumin
    1 teaspoon minced ginger
    2 or 3 Indonesian bay leaves (aka daun salam), optional
    One 2-inch cinnamon stick
    1 stalk lemongrass, minced
    1 tablespoon sugar
    1 teaspoon kosher salt

    Serving Size


    Prep Time

    2 hours

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