EGGPLANT-TERONG (Javanese)

Creative Cooking

How to cook Javanese eggplant style, there are many dishes and I will share the recipes with you. Eggplant dishes which are famous for everyday meals; Sayur Lodeh, Oseng-Oseng and Sambal/Chutney.

Sayur Lodeh Terong

Ingredients
Fresh Eggplants
Coconut milk
Salt and sugar

Herb and Spices
Chopped shallot and garlic
1 little piece of galangal (a thumb size)
2 salam leaves
Fresh Chilli

Method
Place the coconut milk in a cooking pot, add in the herbs and spices
Cook over medium heat, bring to a gentle simmer
Add in the eggplants, keep on simmering
Continue cooking over a lower temperature for 11 minutes until the eggplant is cooked.

To serve: serve with steamed white rice.

Variation:  Mixed with diced firm tofu, rub the tofu with salt, seal them in hot oil before adding to the eggplant during the simmer.



This Quick Braised Eggplant is of the older post
Quickly braised eggplant is very delicious, served with rice, but you could have it with crusty bread.

Oseng Oseng Terong Pedas

Quick-Braised Eggplants with Chilies

The Recipe:

Oseng- Oseng Terong Pedas

(Quick Braised Eggplant with Chillies)

Ingredients:

2 medium eggplants, quartered

4 small shallots, or 1red onion, sliced

1 clove garlic, sliced

2 chillies red, sliced thinly

½ teaspoon salt

A ¼ cup of vegetable oil

A ¼ cup of water

1green chilli and fresh flat parsley for garnish

Method

Pan-fry the quartered eggplant in a hot pan with the oil

When they are soft add in the onion, garlic and chillies, salt and the water.

Bring to a gentle simmer, lower the heat

Put the lid on to the pan; keep cooking for 20-25 minutes over very low heat

To serve: serve with steamed rice

Put the eggplant into a serving dish, sprinkle with chopped green chillies/flat parsley

Sambal Terong

Baked eggplant, mixed with sauteed onion, garlic and chilli. Crush and mix together using pestle and mortar season with salt.

Another method:  Place chopped eggplant, 2 cloves garlic, 1 large shallot or 1 small brown onion (chopped) and a tablespoon oil,  place all of these on to a baking dish and bake until soft.  Blend together until smooth.

It is sambal, served with rice.

Other Eggplant Dishes

Vegetarian Dish
Savoury Pudding with Eggplant

Another idea to cook eggplant.

Using fresh Lebanese eggplants the harvest of my garden.

Savoury Bread Pudding Topped with Eggplant

Lebanese eggplants, slice and panfried in oil

Slices of sourdough bread, crust removed, and buttered

2 large eggs and 300mil of milk to make a mixture

2 tablespoons of Parmesan, and 2 tablespoon Mozzarella cheese

Salt and white paper to taste

Cheese sauce and mix with an egg for topping

Place the buttered bread in a baking dish, scatter the cheese and pour the milk mixture in between (make three layers)  Let is rest, keep aside for one hour or more

Before baking, make the cheese sauce (white sauce and cheese) mix with one egg.

Place the pan-fried eggplant on the top, pour the cheese sauce and spread evenly.

Bake in the oven at 175 degrees C for 40-45 minutes

Serve hot or warm

It is delicious to be eaten cold.

 Slice to serve hot, warm or cold garnished with a leafy green salad.

Mousaka - Based on Greek Cooking

Make the best of the eggplant from a friend garden, thanks July.  This month I have been harvesting my Lebanese eggplants, and I am lucky enough. I got large fresh eggplant from a friend's garden.

Pictures and the Process of cooking the Mousaka

Baked eggplant, cooked  lamb mincemeat  and the cheese sauce

Preparation of the Eggplant

 A right size eggplant, slice to round pieces, sprinkle with salt, rested, clean the salt pre-baking.  Bake until soft.

Mince Lamb 

325 g good lean lamb mincemeat, one onion, 1 cup chopped fresh tomato (or 1/2 cup good spiced rich tomato sauce) Fresh herbs-basil and oregano.

Saute the onion and the mincemeat in olive oil until cooked and golden brown

Add tomato sauce, herbs-basil and oregano, cook to braise on low heat for 33 minutes

Salt, pepper to taste

White Sauce-Cheese Sauce

Rapid cooking, a method using oil instead of butter.

 Warm 300mil of milk with 2 tablespoons olive oil, and herbs.
Parmesan/Taste Cheddar Cheese-65 g. You could put a lot more if you wish.
Add in a tablespoon flour, stir to mix together, keep on stirring during the cooking until the mixture becomes smooth and bubbly.  Take it off the heat, add the cheese, stir and mix.

 Mix in the cheese, stir it until combined, the sauce becomes thicker, add one egg prior adding to the Mousaka.

Baking the Mousaka

Put a layer of cooked round sliced eggplant on the bottom of a baking dish, put the cooked minced over, spread evenly, and now put another layer the rest of eggplant over the meat, and cover with the cheese sauce mixed with 1egg, spread evenly,  Bake in the preheated oven at 175 degrees C for 40 minutes

Serving the Mousaka

Rest the Mousaka for 25 minutes after the baked, slice transfer to a plate and garnished with a salad.

My mistake was I did not allow the mousaka rest long enough, it fell apart when it was cut, but taste delicious.

There are more cooking with eggplants, please open the older post by typing - eggplant in the search column, and you will find this cooking: Poor Man Caviar, The Priest Has Fainted, Warm Salad Etc.

If you like eggplants, have a recipe ago, enjoy and happy cooking.

Until Next Post

Susy