spicy eggplant

spicy eggplant ingredients:450 g eggplant, washed2 tsp salt3 tbsp oil3 cloves garlic, crushed3 cm jahe (ginger), finely chopped2 shallots, sliced ​​in half1 lombok (red pepper), chopped2 tbsp kecap manis (dark soy sauce)1 tbsp hoisin sauce1/2 tsp chilli sauce1 tbsp gula jawa or brown sugar1 tbsp vinegar1 tsp Szenchuanpeper300 ml vegetable stockpreparation:Cut a large eggplant into cubes. Then put the eggplant in a colander and sprinkle with salt. Let the eggplant stand for 30 minutes so that bitterness of the eggplant disappears. Rinse the eggplant then under cold running water and pat dry with kitchen paper.Heat in a wok the oil and fry the garlic, ginger, shallots and lombok for 30 seconds. Add the eggplant and cook the mixture for 1-2 minutes. Then add the soy sauce, hoisin sauce the, chili sauce, gula jawa, vinegar, pepper and broth and let the mixture without cover 10 minutes simmer until the eggplant is tender. Allow the sauce to thicken a bit.