I cooked eggplant with traditional Javanese spices

Cooking eggplant with traditional Javanese spices is a great way to add some unique flavors and aromas to this versatile vegetable. Here is a simple recipe for cooking eggplant with traditional Javanese spices:

Ingredients:

1 medium-sized eggplant
1 tablespoon vegetable oil
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon tamarind juice
1/4 cup water
Instructions:

Wash the eggplant and cut it into small cubes.

Heat the vegetable oil in a frying pan over medium heat. Add the chopped onion and minced garlic and sauté until fragrant.

Add the ground coriander, cumin, turmeric, salt, and black pepper to the frying pan and stir well.

Add the cubed eggplant to the frying pan and stir to coat the eggplant with the spice mixture.

Add the tamarind juice and water to the frying pan, stir well, and cover the pan with a lid.

Cook for about 10-15 minutes or until the eggplant is soft and tender.

Serve the cooked eggplant with steamed rice or as a side dish to your favorite main course.

This recipe will yield about 2-3 servings of cooked eggplant with traditional Javanese spices. You can adjust the amount of spices according to your taste preference. Enjoy!