Eggplant Pecak with Coconut Milk - Meatless Monday Indonesia

EN

EN

Author:

Putri Zorqy

Share

Eggplant Pecak with Coconut Milk

Serves 4–5 people

Ingredients:

4 purple eggplants
50 g aromatic ginger (kencur)
1 thumb-sized piece of ginger
Kaffir lime / lime
5 red curly chilies
5 red bird’s eye chilies
3 large red chilies
8 shallots
1 piece shrimp paste (vegan version)
100 ml cooked fresh coconut milk / 80 ml packaged coconut milk
Salt
Sugar

(Seasoning may be adjusted to taste)

How to Cook:

Cut the purple eggplants in half, then grill / roast until fully cooked. Set aside.
Dry-roast all the spices and seasonings until fragrant and slightly smoky, then grind them in a mortar until smooth.
Add salt, sugar, and shrimp paste seasoning according to taste.
Add the cooked coconut milk, mix well, then squeeze lime juice over it.
Place the eggplants into the mortar, combine them with the pecak seasoning while gently pressing them, then serve directly in the mortar.

Other Recipes

Breakfast Bowl ( Purple Sweet Potato & Sorghum Smoothie Bowl with Rice & Aromatic Ginger Milk)

Long Bean Sambal Pencok

Spicy Mala Tofu

Stir Fried Green Beans with Garlic

Breakfast Bowl ( Purple Sweet Potato & Sorghum Smoothie Bowl with Rice & Aromatic Ginger Milk)

Long Bean Sambal Pencok

Spicy Mala Tofu