185e Eggplant with Candlenut Sauce (Terung Kalasan)



2 pcs Eggplants halved lengthways and salted

100 ml Vegetable oil plus extra if needed

2 cloves Garlic crushed

2 tsp. Sugar

6 pcs Candlenuts fried, subtitutes: Macadamian

1 pcs Red Chilies (optional)

1/2 tsp. Salt to taste

6 tbs. Boiled Water


Using a sharp knife, cut the halved aubergines in to 3 pieces. Sprinkle with salt and drain in colander for about 30 minutes. Rinse well and pat dry. Fry the eggplant in vegetable oil,occasionally flipped them over to get a golden brown color. Drain on absorbent paper towel.

Using a mortar and pestle or a blender, pound garlic and sugar until turn into paste. Add candle nuts or macadamian and pound until the nuts are mushy. Pour in boiled water to achieve the sauce consistency you prefer and stir. Add more water if you like a thinner sauce. Add extra, sugar or salt to taste.

Arrange fried eggplant on a large platter, spread tops of the eggplants with nut mixture. Serve at room temperature and enjoy.