Eggplant Rendang

Ingredients:

3 eggplants
4 cup coconut milk
1 cup water
3 tablespoon minced garlic
3 tablespoon minced shallot
1 1/2 tablespoon minced galangal
1 1/2 teaspoon minced fresh turmeric
1 teaspoon to 1 1/2 tablespoon minced chile (medium to very spicy)
2 teaspoon ground nutmeg
1 teaspoon ground toasted cardamom
1 teaspoon ground toasted coriander
1 teaspoon ground toasted cumin
1 teaspoon minced ginger
2 or 3 Indonesian bay leaves (aka daun salam), optional
One 2-inch cinnamon stick
1 stalk lemongrass, minced
1 tablespoon sugar
1 teaspoon kosher salt

Instructions:

Cut the eggplant into thirds length wise and then cut those pieces in half.

Fry in a plan for 1-2 minutes. They should be just barley cooked. Set aside for later.

Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil. Add the garlic, shallot, galangal, turmeric, chile, nutmeg, cardamom, coriander, cumin, ginger, bay leaves, cinnamon stick and lemongrass and bring to a boil again. Then add the eggplant.

After about 5 minutes, turn the flame down to a simmer. Add the sugar and salt. Cook, stirring every 5 minutes, until the coconut milk turns oily, separates and rises to the top (this is the sign that it's done). This will take about 2 hours.

Let cool, serve and enjoy.