Preparation : 5 Minutes
Cooking : 15 Minutes, plus roasting : 60 Minutes
Serves : 3 Servings
Episode : –
Author : Christina Hann Trefzger
Hi guys! This is one of my mum’s favorite recipes that I love so much and would love to share it with you.
This is basically similar to babaganoush, but a little bit different! When I was a kid, my mum made it a lot and we all loved it so much and still love it. I have never seen this in other places in Southeast Asia or in Indonesia (particularly). In my mum’s recipe, she cooks it with sweet basil and fried anchovies in the end. I changed it a little bit, I used parsley instead of sweat basil and fried bacon instead of fried anchovies!
2 Cloves of Garlic (chopped).
1 Package of Bacon (100 gr).
1 handful of Parsley.
Juice of 1/2 Lemon.
Salt, Pepper and Vegetable Broth to taste.
How to cook!
Roast the eggplants in the oven, 350 F (170 C) for an hour. You can also steam or boil them. I prefer to roast or steam rather than to boil.
Let them cool.
Peel off the skin.
Heat your stove in medium heat and fry the bacon until crispy and then lay it on the paper towel so it gets dry and you won’t taste the oil.
Use the oil from the bacon to stir fry the garlic. Then put the eggplants and mash the eggplants using the cooking spoon. Put vegetable broth, salt and pepper to taste. Cook them in slow temperature until very mushy. Turn of the heat. Put the lemon juice and parsley.
Enjoy it with your crispy bacon! Yum!