This eggplant recipe is my mother’s creation. It’s one of a few of her yummy eggplant dishes that I remember eating when I was growing up. It’s somewhat similar to Eggplant in Chili Sauce (Terung Berlada), that I posted a while ago. Both dishes contain onions, chillies and dried shrimp. Dried shrimp – commonly used in East and Southeast Asian cooking – really enhance the flavour of dishes and lend an incredible umami richness.
My mum actually never used green onions in her version, but I just decided to throw in the one remaining stalk that I had in the fridge. There are so many onions in the dish that it doesn’t affect the flavour, but it does add some colour!
If you like eggplant, do give this dish a try. It’s wonderfully delicious and so easy to make!
Did you make this recipe?
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EGGPLANT IN COCONUT MILK
400g (about 3) Japanese eggplants, sliced and cut into finger-length batons
1 medium yellow onion, halved and sliced
1 stalk green onion (optional), cut into 3″ sections
50g dried shrimp, soaked in water for 5 minutes, drained and lightly pounded
4 bird’s eye chillies, de-seeded and thinly sliced
1 teaspoon turmeric powder
1/2 teaspoon (or to taste) salt
1/4 teaspoon pepper
1/2 cup water
1/2 – 1 cup coconut milk (depending how saucy you want it)
4 tablespoons oil
1. Heat oil over high heat. Sauté dried shrimp for one minute.
2. Add onions and green onions. Fry until onions are quite soft.
3. Turn heat down to medium. Add eggplant, water, chillies, turmeric, salt and pepper. Mix well. Cover and cook until no excess water remains and eggplant is tender (add a bit more water if needed).
4. Stir in coconut milk. Mix and bring to a simmer, then remove from heat.
5. Serve immediately with steamed white rice.