Eggplant Stew so Great, You'll Clean Your Plate!

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

I coined the name of this recipe. It is an Indonesian recipe(known as "Semur Terong") from an Indian chef, Chef Pawan Jain, from Dubai. I hope you enjoy it!

Ingredients Nutrition


  1. Heat 2 tbsps.
  2. of oil in a wide skillet on medium flame.
  3. Add the eggplant slices to the hot oil.
  4. Lightly saute the eggplant until it is light brownish in colour.
  5. Remove from flame and drain on clean kitchen paper towels.
  6. Keep aside.
  7. Add the remaining oil to the skillet.
  8. Toss in the shallots and garlic.
  9. Stir-fry until the raw smell of both is gone.
  10. Takes about 5-7 minutes on medium heat.
  11. Add water, soy sauce, Pepper, nutmeg, vinegar and sauce.
  12. Stir well.
  13. Allow this sauce to cook for 2-3 minutes.
  14. Add the fried eggplants.
  15. Cook for 2-3 minutes more.
  16. Gently stir the pan or shake it gently several times to mix the eggplants in the prepared sauce, being careful not to break/mash the same.
  17. Check for seasoning.
  18. Remove from flame.
  19. Serve hot with Vegetarian Nasi Goreng (Fried Rice){recipe number:44512} or plain steamed rice.
  20. Enjoy!


Most Helpful

We had an eggplant that had reached the used now or toss point, so I went digging for a recipe. I also added brown sugar to my plain soy sauce. Also, I can't get shallots and I substituted a red onion. I was concerned about the vinegar, but it added the right amount of zing without in anyway overpowering the dish. Dh, who doesn't like eggplant, loved it. Our guests came back for seconds. This is a delicious, easy recipe, and I will definitely make it again.

Zephyr's Breeze July 27, 2008

I actually wanted to come back and properly review this, just pressed for time... This was great. I had 5 large eggplants that I needed to use up. I also had a house full of dh's soccer players (he's a coach). They loved this. I didn't have sweet soy sauce so I made the keecap manis, by simmering 1 cup of soy sauce with 6 T of brown sugar until it reduced a bit. This is great and very easy.

A la Carte April 04, 2005

My experience with this recipe suggests that you might want to undercook the eggplant during the initial browning phase, so that it retains a bit more texture. Also, I would incorporate a teaspoon of cayenne pepper, or more (to taste), not with the intent of making it hot -- it just brings a bit more flavor to the dish. A good way to enjoy eggplant!

John B. October 15, 2015

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a