🇮🇩 Indonesian

Eggplant Lontong

Name: Eggplant Lontong
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: to taste Salt; 4 slices Ginger; handful Fresh Cilantro; 300 ml Coconut Milk; 3 cloves, smashed Shallots; 2 large Eggplant; 1.2 litres Stock or Broth; 200 g Noodles; 300 g Rice Cakes; 2 tbsp Sweet Soy Sauce

🇮🇩 Indonesian

A steaming bowl of noodles in deeply savoured broth with eggplant — the ultimate indonesian comfort in a bowl. Ready in 35 minutes including prep.

Prep 15 min Cook 20 min Serves 2 Medium

Ingredients

Saltto taste
Ginger4 slices
Fresh Cilantrohandful
Coconut Milk300 ml
Shallots3 cloves, smashed
Eggplant2 large
Stock or Broth1.2 litres
Noodles200 g
Rice Cakes300 g
Sweet Soy Sauce2 tbsp

Instructions

1
Simmer the stock with the garlic and ginger for 15 minutes to build a fragrant base, then season with the sweet soy sauce and salt.
2
Cook the noodles separately so the broth stays clean, and divide them between deep bowls.
3
Cook the eggplant gently in the simmering broth until just done, then lift out and slice or portion.
4
Ladle the piping-hot broth over the noodles and arrange the eggplant on top.
5
Finish with fresh cilantro, spring onions and a wedge of lime on the side.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Watch how it's made

Video: RESEP SIMPLE LONTONG SAYUR MEDOK, GURIH, DAN LEKOH · on YouTube