🇮🇩 Indonesian Vegetarian

Eggplant Ketoprak

Name: Eggplant Ketoprak
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: to taste Salt; 1/2, thinly sliced Garlic; handful, torn Fresh Cilantro; 3 tbsp Olive Oil; 1, juiced Lime; 150 g Bean Sprouts; 2 large Eggplant; 300 g Rice Cakes; 200 ml Peanut Sauce

🇮🇩 Indonesian

A bright, herb-packed indonesian salad where eggplant meets a punchy dressing — fresh, loud and addictive. Ready in 15 minutes including prep.

Prep 15 min Cook 0 min Serves 2 Easy

Ingredients

Saltto taste
Garlic1/2, thinly sliced
Fresh Cilantrohandful, torn
Olive Oil3 tbsp
Lime1, juiced
Bean Sprouts150 g
Eggplant2 large
Rice Cakes300 g
Peanut Sauce200 ml

Instructions

1
Whisk the lime juice with the olive oil, salt and pepper for a bright, simple dressing.
2
Prepare the eggplant — slice, shred or cube it so every forkful gets some.
3
Toss the eggplant with the garlic, fresh cilantro and the dressing just before serving.
4
Let it sit 5 minutes so the flavours marry, then taste and add another squeeze of lime if it needs lift.

Chef's tip

For deeper flavour, toast the ground coriander in the oil before adding anything wet.

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Watch how it's made

Video: RESEP MAKANAN: KETOPRAK BETAWI · on YouTube