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balinese wok fried eggplants seasoned with soy sauce, tomato and lime zest
5 from 1 vote
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tuwung goreng aka balinese wok stir fried eggplant recipe

Servings 2
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 2 small eggplant
  • 3 tablespoons sesame seeds oil cold pressed
  • 1 shallot
  • 1 garlic clove
  • 1 red chili pepper
  • 1/2 tomato or 6-7 cherry tomatoes
  • zest of 1 lime + more to garnish
  • 1 tablespoon tamari sauce or soy sauce
  • 1 teaspoon brown cane sugar
  • sea salt

Instructions

  1. Peel and coarsely chop eggplant. Sprinkle them with 1/2 a teaspoon of sea salt. Set aside.

  2. Bring tamari sauce and brown sugar to a boil in a small pot, and set aside.
  3. Peel and crash the garlic clove. Peel and finely chop the shallot. Finely dice the tomato.
  4. Grate the lime zest.
  5. Heat the oil in a wok. Brown garlic, shallot and chili.

  6. Remove garlic and chili and add the eggplant, the tomato and the lime zest.

  7. Stir and cook, over medium heat, stirring now and then, until the eggplant are completely done (5-7 minutes). Add water if it gets too dry (a few splashes).

  8. Add the tamari/sugar sauce (= kecap manis) and mix well.
  9. Remove from heat, serve hot or cold, sprinkled with lime zest.