🇮🇩 Indonesian

Eggplant Soto

Name: Eggplant Soto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: to taste Salt; 1, diced Garlic; small handful Fresh Cilantro; 3 cloves, minced Shallots; 2 large Eggplant; 1 litre Stock or Broth; 1/2 tsp Ground Coriander; 1.2 litres Chicken Broth; 80 g Glass Noodles; 1 tbsp Coconut Oil; 2 stalks Lemongrass

🇮🇩 Indonesian

A clear, restorative indonesian soup starring eggplant — light on the palate, big on aroma. 30 minutes of mostly hands-off cooking.

Prep 10 min Cook 20 min Serves 4 Easy

Ingredients

Saltto taste
Garlic1, diced
Fresh Cilantrosmall handful
Shallots3 cloves, minced
Eggplant2 large
Stock or Broth1 litre
Ground Coriander1/2 tsp
Chicken Broth1.2 litres
Glass Noodles80 g
Coconut Oil1 tbsp
Lemongrass2 stalks

Instructions

1
Sweat the garlic in the Coconut Oil until translucent but not browned, about 5 minutes.
2
Add the shallots and ground coriander and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the eggplant.
4
Simmer gently until the eggplant is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with fresh cilantro and a grind of black pepper.

Chef's tip

A final squeeze of lime just before serving lifts every other flavour.

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Watch how it's made

Video: Cook eggplants into this vegan vegetarian, spicy indonesian-style dish · on YouTube