Sautéed Carrots, Eggplant, and Egg (Oseng-oseng Wortel, Terong, dan Telor)
This vibrant and flavorful dish, inspired by Indonesian cuisine, brings together a delightful mix of vegetables and egg in a savory sauce. Perfect as a side dish or a light main course, it’s quick to prepare and packed with taste.
Ingredients
- 1 large carrot
- 1 medium eggplant
- 1 large egg
- 3 kaffir lime leaves
- 2 scallions
- 1 teaspoon sugar
- 1 teaspoon salt
- Sweet soy sauce (kecap manis) to taste
- Cooking oil for frying
Instructions
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Prepare the Egg: Heat a generous amount of oil in a pan over medium heat. Crack the egg into the pan and sprinkle with salt. Fry the egg, stirring gently to break it into pieces. Once cooked, remove the egg from the pan and set it aside to drain.
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Prepare the Vegetables: Wash and cut the carrot and eggplant into bite-sized pieces. Slice the scallions into thin rings.
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Cook the Vegetables: In the same pan, heat a bit more oil. Add the carrot, eggplant, and scallions. Sauté until they begin to soften, about 5-7 minutes.
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Season the Dish: Add the sugar, salt, and sweet soy sauce to the vegetables. Stir well to combine and coat the vegetables in the seasoning.
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Add Kaffir Lime Leaves: Tear the kaffir lime leaves into smaller pieces and add them to the pan. Continue to cook, allowing the flavors to meld and the vegetables to become tender but still crisp.
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Combine with Egg: Gently fold the cooked egg back into the pan with the vegetables. Stir to mix everything together thoroughly.
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Adjust Seasoning: Taste the dish and adjust the seasoning with additional salt or sugar if necessary.
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Serve: Once the vegetables are cooked to your liking and the egg is well distributed, remove from heat. Serve the sautéed carrots, eggplant, and egg hot as a flavorful side dish or a satisfying main course.
Enjoy this delightful and easy-to-make dish that brings a taste of Indonesian home cooking right to your table!