Here’s a vegetarian twist on the family’s Eid-al fitr dish, traditionally made with shrimps. I was inspired by an eggplant dish I had at a Thai restaurant and thought the spices were not unlike that of the shrimp taoco. So this year, I experimented, It came out a bit too spicy, but I’ve adjusted the recipe since.
Eggplant Taoco Stir-Fry
three large eggplants. cut off the stalk, cut length-wise into three or four pieces each
Around half a kilo of large green chilis, sliced diagonally, but not too thinly, seeds removed
Around 10 large red chilis
Grind: 10 shallots and 3 garlic
Around 3 cm of ginger, hammered
Around 3 cm of galangal (lengkoas), hammered
5 Indian bay leafs (daun salam)
One stalk of lemongrass
One tomato (optional, will give the taste a milder touch but also will make it spoil slightly faster), sliced
About one and a half tablespoon of taoco (salted, fermented soy beans, slightly similar to Miso), don’t use the very salty ones usually employed in West Java dishes.
sautee the ground ingredients until fragrant, add the ginger, galangal, lemongrass and Salam leaf.
Fry the eggplants separately
add the tomato and taoco
add a little sugar
add the chilis, stir-fry until limp
Add the fried eggplant
stir-fry until well mixed
And you’re done!