Tempeh is a dish that can be easily combined with other dishes, from the simplest to the more creative and delicious. In some regions of Indonesia, tempeh is even the main ingredient in traditional dishes, like this one I made: stir-fried eggplant with tempeh as a flavor enhancer.
This simple dish taught me that deliciousness doesn't always come from expensive food; it's also about the taste that makes you want to eat more. Here's the recipe
Ingredients:
🔹7 eggplants.
🔹2 tempeh.
🔹5 green chilies.
🔹3 red chilies.
🔹3 shallots.
🔹1 clove of garlic.
🔹10 bird's eye chilies.
🔹1 tomato.
How to make:
🔸Cut the tempeh to your liking.
🔸Cut the eggplant to your liking, either diced or diagonally.
🔸Peel the shallots and garlic, then mince them. Chop the tomatoes, and slice the green and red chilies.
🔸Heat enough cooking oil and fry the tempeh until golden brown, then remove from heat.
🔸Use the remaining oil to fry the tempeh. Sauté the shallots, garlic, and tomatoes. Once slightly wilted, add the sliced red and green chilies.
🔸Once all the sliced ingredients have been sautéed and are slightly wilted, add the eggplant.
🔸Add 1/2 teaspoon of salt.
🔸Add a little water to speed up the cooking process.
🔸Prepare the bird's eye chilies and grind them. Add a pinch of salt.
🔸Once ground, add them to the stir-fried eggplant and stir well.
🔸Once the eggplant is slightly cooked, add the tempeh, stir well, and wait until everything is cooked through and absorbed.
🔸Remove from heat and serve.
This is a delicious stir-fried eggplant and tempeh, especially enjoyed with warm rice.😊
