The father loves rendang, the kids love meatballs and I love eggplants.
So, why don't we try to combine them together and see what happens?
The result: everyone loves it. It's a winner.
What You'll Need:
300g minced beef
1 medium-sized eggplant
1 white onion
2 cloves garlic
½ inch ginger
6 lime leaves
1 lemongrass stalk
2 tbsp rendang paste
Olive oil for frying
Breadcrumbs to coat
Dice the eggplant and sprinkle with salt. Set aside for 10 minutes, then wipe off excess moisture
Mince the onions, garlic, ginger and crush the lemongrass stalks. Then heat a frying pan with 2 tablespoons of olive oil, fry the onion, garlic, and ginger then add the eggplant, lemongrass, and lime leaves and cook until the eggplant is soft, stirring occasionally. Then add the rendang paste and mix well, cook for another 5 minutes then take off the heat.
When the eggplants mixture is cooling-off, put in a bowl, add the minced beef, egg and salt to taste and mix well. Then form small balls, coat these sparingly with the breadcrumbs and pan-fry them in preheated pan.
Serve with a fresh baguette and green salad or rice and stir fry vegetables if you prefer.
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