Eggplant Tofu With Coconut Milk

Ingredients

• 3 eggplants, halved and cut into 2
• 1 piece of silken tofu, deep-fried
• 1 bay leaf
• 6 green chilies, sliced
• 2 cm galangal, bruised
• 500 ml coconut milk
• 1 tsp salt
• 1/2 tsp sugar
• 1/4 tsp mushroom stock
• Oil for frying

Ground spices

• 6 red onions
• 4 cloves garlic
• 2 hazelnuts
• 6 pieces of curly chili

How to make

• 1. Heat oil in a frying pan, saute ground spices until fragrant, add bay leaf and galangal, cook until spices are wilted.
• 2. Add eggplant, tofu and green chilies. Saute until wilted.
• 3. Add coconut milk, salt, sugar and mushroom broth. Cook until all the ingredients are cooked and the spices are absorbed. Lift.
• 4. Ready to serve.

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