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

READY IN: 1hr 10mins
Recipe by Charishma_Ramchanda

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!

Top Review by Zephyrs Breeze

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.

Ingredients Nutrition

Directions

  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!

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