Description:
I find this dish is suitable for appetizer. It's unique and it salivates our mouth for the main dish.
The dish is inspired by the Italian and Indonesian food. The eggplant is sliced and charred grilled similar to Italian eggplant parmesan and the chilli sauce is Indonesian style. The addition of holy basil makes the dish added to a more complex aroma.
PS: Gak jadi diikutkan ke MFM... terongnya gak terlihat ungu lagi.. hua....
Ingredients:
1 eggplant, sliced and sprinkle some salt then pat dry
Holy (Thai) basil leaves
Olive oil, extra virgin
Chilli Sauce (adapted from Fitri's recipe):
1 tomato
half red onion, chopped
2 cloves of garlic, chopped
4 Tbsp garlic chilli sauce, Lee Kum Kee
1 Tbsp olive oil, extra virgin
2 tsp sugar
2 tsp aged white wine vinegar
1 tsp chicken stock powder, Massel
a dash of salt, optional
Directions:
Make the sauce first. Blend all of the ingredients for the chilli sauce with a stab blender until smooth. Put the sauce in a small saucepan and cook over low heat until the sauce thickened. Put aside.
Sprinkle some oil on the eggplant and grill until done but not too soft.
Place one piece of grilled eggplant on a plate, sprinkle with some drops of olive oil and top with one piece of holy basil leaf. Serve warm.
rachmah, si terong jadinya gak ungu nih... gimana dong...
ReplyDelete* Sepertinya waktu grillnya terlalu lama Reg...biasanya sih kalo dirumah grillnya hanya sebatas buah dalam terongnya terlihat empuk sedikit tp masih hijau trus diangkat...jadi warna kulitnya yg ungu masih bisa terlihat... dicoba lagi ya... hmm, mungkin bisa jg dikombinasikan dgn bahan lain yg bernuansa ungu ?
ReplyDeleteudah gak punya terongnya, rah... kemarinnya tu terong boleh dikasih ama temen kerja. hmm bikin apa yg yg bisa jadinya ungu?
ReplyDeleteBaru sadar aku bahwa Wajanpanci sama Regina sama orangnya.
ReplyDeleteHa ha ha!
hahahah wajanpanci itu usernamenya :)
ReplyDeletehihihi... kirain diikutin ke MFM
ReplyDeleteeh aku pernah makan terong balado di warung padang, tu terong bisa berwarna ungu segar seperti baru petik, bener2 ungu segar, aku mpe takjub. Padal dah matang digoreng pake minyak panas lho.... gimana ya caranya bisa seperti itu?
kali terongnya beda ya? terongku warnanya udah ungu tua, tambah dimasak tambah gelap atau malah jadi coklat. atau kali gorengnya pakai api panas dan cepat gitu... gak berlama2 digorengnya? *koq malah nanya balik hehehe*
ReplyDeleteIni terong baladonya orang bule ya Re.
ReplyDeletengabisin nasi klo ini siy...nyammmmmm :)
ReplyDeleteblasteran kali ya hehehe
ReplyDeleteheheheh enak buat appetizer jg koq, itung2 spt kimchi gitu
ReplyDeleteholy basil itu kemangi ta reg, ato basil yg biasanya dibuat pasta?
ReplyDeleteNumpang makan yak...
ReplyDeleteWah enak nih mbak :) Kalo pake lemon basil aka kemangi Indonesaaah lebih enak gak ya?
ReplyDeletekadang disebutnya thai basil, rada beda baunya. kalau yg buat pasta di sini disebutnya sweet basil. kalo gak salah inget, kemangi mirip ama lemon basil (atau malah sama?).
ReplyDeleteweheheh
ReplyDeletemestinya sih ok jg :)
ReplyDeletewah udah MFM lagi ya? ketinggalan terus aku hiiiiiiiiii
ReplyDeleteudah mulai bulan ini, tp aku masih nyari ide nih... sebal deh si terong gak ungu lagi
ReplyDeleteoh tentang ungu ya?? wah aku baru posting soal plum cheese, tapi ga tahu kalo MFM warna ungu. huhuhuuuuuuu
ReplyDeletedi blognya rachmah ada detil2nya. yg skg agak berbeda requirementnya.
ReplyDelete