We normally call it EGGPLANT, but aubergine and brinjal are also common ways to call this awesome vegetable. Super simple and really tasty, many of us growing up would have had this dish one way or another.
This simple to prepare dish, highlights the flavours from the Cincalok which is made of fermented small shrimps. The sauce give you a balance of spiciness, sweet, sour and salty. Addition of torch ginger flower give it the fragrance, great dish to get your appetite going. Click to rate this recipe!
Another classic yet homely dish. The eggplants and minced meat are braised in a combination of spicy bean paste and soy sauce. It then absorbs all the umami like a sponge.
Also, don’t underestimate the salted fish, as it adds another layer of aroma to the dish.