Spicy Eggplant and Egg Coconut Curry

Gulai Telur Terong Ungu Recipe

Ingredients:

• 4 large eggs
• 1 large eggplant (cut into small pieces)
• 2 shallots
• 3 cloves garlic
• 1 thumb-sized piece of ginger
• 1 thumb-sized piece of turmeric
• 1 bay leaf
• 2 kaffir lime leaves
• 1 stalk lemongrass (bruised and cut)
• 2-3 small red chilies (sliced)
• 1 stalk green onion (sliced)
• 65 ml coconut milk

Instructions:

1. Prepare the Eggs:

   • Hard-boil the eggs until they are cooked through, then set them aside to cool. Once cooled, peel the eggs and set them aside.

2. Make the Spice Paste:

   • In a blender or food processor, combine the shallots, garlic, ginger, and turmeric. Blend until you have a smooth paste.

3. Sauté the Spice Paste:

   • Heat a little oil in a pan over medium heat. Add the spice paste and cook, stirring frequently, until fragrant and slightly golden.

4. Add Aromatics:

   • To the pan with the spice paste, add the kaffir lime leaves, bay leaf, and bruised lemongrass. Stir for a minute to release their flavors.

5. Cook the Eggplant:

   • Add the diced eggplant to the pan and stir to coat with the spice paste. Cook for a few minutes until the eggplant begins to soften.

6. Combine Ingredients:

   • Gently add the boiled eggs to the pan. Pour in enough water to cover the ingredients, then stir in the coconut milk. Bring to a gentle simmer.

7. Finish the Dish:

   • Add the sliced green onions and red chilies. Allow the mixture to simmer for an additional few minutes until the eggplant is tender and the flavors meld together.

8. Serve:

   • Once cooked, remove the pan from heat. Serve the Gulai Telur Terong Ungu hot, ideally with steamed rice.

Enjoy this flavorful and aromatic Indonesian dish, perfect for a hearty meal with a touch of exotic flair.