Grilled Egg Plant

Tamora Gallery, Jl. Pantai Berawa No.99, Tibubeneng, North Kuta, Badung Regency, Bali 80361

Grilled stuffed eggplant with mixed vegetables, topped with cream spinach & served with Mahija tempeh chips.

Ingredients

This Recipe Serves 1

 150gr egg plant

20gr Tempe cracker

15gr mix salad

 

FOR SALAD:

25gr corn

25gr carrot

25gr long bean

5gr red chilli

5gr green chilli

5gr shallot

5gr garlic

 

FOR SPINACH CREAM:

5gr onion 

5gr garlick

5gr flour

5gr butter

10ml fresh milk 

5ml cream

5gr English spinach 

Direction

FOR EGGPLANT AND SALAD:

  • Wrap eggplant with aluminum foil then oven eggplant for 20min
  • After cooked grill eggplant until you get the smoky aroma
  • Heat oil in large pan on high
  • Stir fry red paprika, green paprika, yellow parika, tomato, celery stick, red onion, lime, lemo, salt, pepper, soy and sweet soy. Cook around 30 seconds until you smell the aroma.
  •  

    FOR SPINACH CREAM:

  • Heat the pan until hot
  • Put butter, stir the butter gently then put in onion, garlic, flour, fresh milk and cream
  • Stir until even for 2-3min until cooked
    After cooked put in English spinach while stiring *Don’t forget to put in salt and pepper
  • Serves

    Serve the eggplant on a plate, add salad inside the eggplant and cheese cream on the top. Put some tempeh crackers on the side of the dish.

    Enjoy warm!

    Chef's Tip

    Use the best ingredients, preferably the local products. 

    To heat the salad on the pan, use a good quality coconut oil.

    The Restaurant

    The House of Mahija

    Restaurant & Gallery with sophisticated taste of Indonesian and Asian cuisine

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    The Chef

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