Indonesian Eggplant Curry with Fried Eggs

Eggplant and Fried Egg Curry (Gulai Terong + Telor Ceplok)

This Indonesian dish, Gulai Terong + Telor Ceplok, brings together the rich, creamy flavors of coconut milk with the comforting texture of eggplant and fried eggs. Perfect for a hearty meal, this recipe combines aromatic spices and fresh ingredients to create a satisfying and flavorful curry.

Ingredients:

• 4 medium eggplants, cut into small pieces
• 6 eggs
• 1 packet of coconut milk (diluted in 1 cup of water)
• 1 stalk of lemongrass, smashed
• 2 bay leaves
• 2 kaffir lime leaves
• Salt, to taste
• Chicken or vegetable bouillon powder, to taste

For the Spice Paste:

• 5 cloves garlic
• 3 shallots
• 7 bird’s eye chilies (adjust according to heat preference)
• 2-inch piece of turmeric root
• 2-inch piece of ginger
• 1 candlenut

Instructions:

1. Prepare the Spice Paste:

   • In a blender or food processor, combine garlic, shallots, bird’s eye chilies, turmeric root, ginger, and candlenut. Blend until you achieve a smooth paste.

2. Cook the Spice Paste:

   • Heat a little oil in a large skillet or wok over medium heat. Add the prepared spice paste along with the smashed lemongrass, bay leaves, and kaffir lime leaves. Sauté until fragrant and the paste begins to darken, about 3-5 minutes.

3. Add Coconut Milk:

   • Pour in the diluted coconut milk and stir well to combine with the spice paste. Bring the mixture to a gentle simmer. It’s important to use a low heat to prevent the coconut milk from curdling.

4. Fry the Eggs:

   • In a separate pan, fry the eggs until the whites are crisp and the yolks are cooked to your liking. If preferred, you can also poach the eggs in boiling water before adding them to the curry.

5. Combine and Simmer:

   • Once the coconut milk mixture has reached a simmer, carefully add the fried eggs. Let them cook in the curry until the whites are fully set and the flavors meld together, about 5 minutes.

6. Add Eggplant:

   • Gently stir in the eggplant pieces. Continue to cook until the eggplant is tender and fully cooked, about 10-15 minutes.

7. Season:

   • Add salt and chicken or vegetable bouillon powder to taste. Adjust seasoning as necessary.

8. Finish and Serve:

   • Once the eggplant is cooked and the curry has thickened to your preference, remove from heat. Serve hot with steamed rice or flatbread.

This comforting dish features tender eggplant simmered in a fragrant coconut curry, with perfectly fried eggs adding richness and protein. Enjoy the complex flavors and delightful textures of this traditional Indonesian recipe!