Easy Braised Eggplant Recipe for Families in Bali
Discover a quick and easy braised eggplant recipe that incorporates Balinese flavors, perfect for families traveling to Bali.
Using locally sourced ingredients, this dish is both healthy and delicious, making it an excellent addition to any family meal.
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What is Braised Eggplant?
Braised eggplant is a simple yet flavorful dish where tender eggplant absorbs a savory sauce.
This Bali-inspired version adds tropical flavors, creating a unique, kid-friendly dish perfect for both lunch and dinner.
Balinese Inspiration for Braised Eggplant
Balinese cuisine often emphasizes bold and fresh flavors. By incorporating coconut milk and a hint of Balinese lime, this dish becomes aromatic and rich.
The addition of sambal matah (a Balinese chili relish) or kecap manis (sweet soy sauce) gives the eggplant a tropical flair that pairs wonderfully with steamed rice.
Ingredients for Kid-Friendly Braised Eggplant
2 medium eggplants, sliced into thick wedges
1 tablespoon coconut oil
2 tablespoons soy sauce
1 tablespoon kecap manis (sweet soy sauce)
1 teaspoon grated ginger
1 clove garlic, minced
½ cup coconut milk
1 tablespoon Balinese lime juice
Optional garnish: fried shallots or chopped cilantro
Step-by-Step Guide to Cooking Braised Eggplant
Prepare the Eggplant:
Wash the eggplants and slice them into thick wedges or half-moons, depending on your presentation preference.
Soak the slices in salted water for 10 minutes. This helps remove any bitterness and ensures a smooth, creamy texture.
Create the Sauce:
In a small mixing bowl, combine soy sauce, kecap manis (sweet soy sauce), grated ginger, minced garlic, coconut milk, and Balinese lime juice. Whisk until smooth.
Dry the Eggplant:
Remove the eggplant from the salted water and pat dry with a clean kitchen towel to ensure a good sear in the skillet.
Sear the Eggplant:
Heat coconut oil in a large skillet or wok over medium heat. Place the eggplant wedges in a single layer, ensuring they don’t overlap.
Sear for 2–3 minutes per side until golden brown. Cook in batches if necessary.
Add the Sauce:
Once all the eggplant pieces are seared, return them to the skillet.
Pour the prepared sauce over the eggplant, stirring gently to coat every piece.
Simmer to Perfection:
Reduce the heat to low, cover the skillet, and let the eggplant simmer for 7–10 minutes.
Stir occasionally to ensure the sauce is evenly distributed and absorbed.
Finish and Serve:
Uncover the skillet and simmer for an additional 2 minutes to allow the sauce to thicken.
Transfer the braised eggplant to a serving dish, garnish with fried shallots or fresh cilantro, and serve hot.
Tips for Serving Bali-Style Braised Eggplant
Balinese Plating Techniques: Serve the eggplant on a banana leaf-lined plate for a traditional Balinese presentation. Add a side of fresh lime wedges to enhance the dish’s tropical flavor.
Pair with Local Staples: Complement the eggplant with steamed jasmine rice, nasi kuning (Balinese yellow rice), or a light vegetable salad. The balance of textures creates a well-rounded meal.
Kid-Friendly Adjustments: Skip or reduce the amount of grated ginger and sambal matah in the sauce to make the dish milder for children.
Enhance with Balinese Ingredients: Add a small amount of turmeric or galangal to the sauce for a deeper, earthy flavor that is characteristic of Balinese cuisine.
Use Fresh Local Produce: If available, use small, local eggplants from Bali markets. They tend to have a sweeter flavor and softer texture compared to larger varieties.
Garnishing Tips: Garnish with fried shallots for crunch or drizzle a small amount of kecap manis on top for added sweetness and shine.
Nutrition Facts for Braised Eggplant Recipe
Calories
150 kcal
Fat
8g (3g saturated fat)
Cholesterol
0mg
Sodium
350mg
Carbohydrates
14g (4g sugars, 3g fiber)
Protein
3g
FAQs about Bali-Style Braised Eggplant
Q1: Can I add other vegetables to this dish?
A: Yes, zucchini, bell peppers, or even mushrooms make great additions to the braised eggplant.
Q2: Where can I buy coconut milk in Bali?
A: Coconut milk is available at most supermarkets like Bintang, Pepito, or Carrefour, as well as traditional markets.
Q3: Can I make this dish spicy?
A: Absolutely! Add sambal matah or chili flakes to the sauce for a spicier version.
Q4: Is this dish suitable for vegans?
A: Yes, the recipe is naturally vegan. Ensure the soy sauce and kecap manis you use are free from animal-derived additives.
Q5: How can I store leftovers in Bali’s tropical climate?
A: Store leftovers in an airtight container in the refrigerator and consume within 24–48 hours to maintain freshness.
Q6: Can I prepare this dish in advance?
A: Yes, the dish can be prepared ahead of time. Reheat gently on the stovetop before serving to preserve its texture and flavor.
Q7: What is a good side dish to pair with this?
A: Pair the braised eggplant with gado-gado (Balinese vegetable salad with peanut sauce) or sautéed water spinach (kangkung).
Q8: Can I use kecap asin (salty soy sauce) instead of kecap manis?
A: You can, but the dish may lose its signature sweetness. Consider adding a teaspoon of palm sugar to balance the flavors.
Q9: What’s the best way to reheat this dish?
A: Reheat the eggplant in a covered skillet over low heat. Add a splash of coconut milk to refresh the sauce if it has thickened too much.