🇮🇩 Indonesian

Eggplant Sayur Lodeh

Name: Eggplant Sayur Lodeh
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: to taste Salt; 2, chopped Garlic; 3 medium, cubed Potato; 2, thickly sliced Carrot; 150 g Green Beans; 200 g Cabbage; 400 ml Coconut Milk; 4 cloves, minced Shallots; 2 large Eggplant; 750 ml Stock or Broth; 1 tsp Ground Coriander; 2 tbsp Coconut Oil

🇮🇩 Indonesian

Hearty and humble: eggplant braised with vegetables until the broth turns silky and every spoonful comforts. Ready in 50 minutes including prep.

Prep 15 min Cook 35 min Serves 4 Medium

Ingredients

Saltto taste
Garlic2, chopped
Potato3 medium, cubed
Carrot2, thickly sliced
Green Beans150 g
Cabbage200 g
Coconut Milk400 ml
Shallots4 cloves, minced
Eggplant2 large
Stock or Broth750 ml
Ground Coriander1 tsp
Coconut Oil2 tbsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Warm the Coconut Oil in a heavy casserole and brown the eggplant well on all sides — real colour means real flavour.
2
Lift the eggplant out, soften the garlic and shallots in the same pot, then add the ground coriander.
3
Return the eggplant, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh cilantro right before serving.

Chef's tip

Prep everything before the heat goes on — indonesian cooking moves fast once it starts.

Cook it with your pantry → Share this page: /dish/10029

Watch how it's made

Video: Sayur lodeh tahu tempe terong pete mantap lur @listiarichannel · on YouTube