Tempeh Goreng and Sambal Terong (Eggplant with mild chili sauce)

Tempeh Goreng (Fried Fermented Soybeans)
By: Lorena Uriarte


3 Garlic cloves
½ teaspoon Coriander, ground
1/2 teaspoon tumeric
1/2 teaspoon cumin seed, ground
1 tablespoon Water
250 grams Tempeh, cut into 1cm slices, scored with a fork
Oil for deep frying
Salt to taste

1. Pound spices, salt and garlic together, mix with the water.
2. Rub this marinade over the tempeh slices and leave them to dry min. 20 mins.
3. Deep fry slices till brown, drain and reserve.



Sambal Terong (Eggplant with mild chili sauce)

2 Japanese eggplant (long thin ones) cut lengthways and into thirds
1 tablespoon Oil
¼ cup Sambal Balado or Sambal Oelek
Kecap Manis

Method:
1. Place eggplants on a baking tray and brush lightly with oil.
2. Bake at 180C till slightly softened
3. Top with sambal paste and return to oven till warmed through.

BAKED EGGPLANT WITH OLIVE & CAPER STUFFING

BAKED EGGPLANT WITH OLIVE & CAPER STUFFING
By: Lorena Uriarte

Use large eggplants for a main course or smaller ones for entrees


Serves: 8
Preparation: 10 minutes
Cooking time: 45 minutes

Equipment:
Chopping board, sharp knife, garlic press, large bowl, baking tray
Oven at 200C

Ingredients:
4 eggplants
2 cups breadcrumbs
1 lemon, zest and juice
4 garlic cloves, minced
1/3 cup capers, drained and finely chopped
20 green olives, pitted and finely chopped
¼ cup parsley, chopped
¼ cup fresh oregano or thyme
½ cup extra virgin olive oil
Salt and Pepper to taste

Directions:
1. Trim green tops off eggplants and cut in half lengthways
2. Using a small sharp knife cut deep slashes across the flesh. Don’t cut the skin!
3. Season with salt and pepper. Set aside on a baking tray.
4. In a large bowl combine the remaining ingredients well with your hands
5. Pull open the slashed eggplants and fill with stuffing.
6. Fill all eggplant halves and press any extra stuffing on top
7. Bake in a medium hot oven till tender (30 min for small 45 minutes for large)
8. Eggplant should be tender and tops golden brown

Serve hot or warm with a tomato salad or as part of an Antipasto spread.