Nasi Pecel with Grilled Eggplant Recipe

Ingredients with Measurements:
- 2 cups of rice
- 4 cups of water
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of turmeric powder
- 2 cups of pecel sauce
- 2 eggplants
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
- 1 tablespoon of chopped peanuts
- 1 tablespoon of fried shallots
- 1 tablespoon of sliced cucumber
- 1 tablespoon of sliced tomato

Special equipment needed:
- Grill pan

Step-by-step instructions:

1. Rinse the rice and drain it. Put the rice in a pot with water, salt, sugar, and turmeric powder. Stir well and bring to a boil.
2. Reduce the heat to low, cover the pot, and let the rice cook for 15-20 minutes or until the water is absorbed and the rice is cooked.
3. While the rice is cooking, prepare the eggplant. Cut the eggplant into thin slices and brush them with vegetable oil. Season with salt and pepper.
4. Heat the grill pan over medium-high heat. Grill the eggplant slices for 2-3 minutes on each side or until they are tender and lightly charred.
5. To assemble the dish, put a serving of rice on a plate. Top it with a generous amount of pecel sauce.
6. Arrange the grilled eggplant slices on top of the sauce.
7. Garnish with chopped peanuts, fried shallots, sliced cucumber, and sliced tomato.


- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Grill pan: medium-high heat
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories per serving: 450
- Total fat: 10g
- Saturated fat: 2g
- Cholesterol: 0mg
- Sodium: 800mg
- Total carbohydrate: 80g
- Dietary fiber: 5g
- Sugars: 5g
- Protein: 10g

Substitutions for ingredients:
- Instead of eggplant, you can use zucchini or bell peppers.
- Instead of pecel sauce, you can use peanut sauce or sambal.

Variations:
- Add grilled chicken or tofu for extra protein.
- Use brown rice instead of white rice for a healthier option.
- Add more vegetables such as green beans or cabbage.

Tips and tricks:
- Rinse the rice several times before cooking to remove excess starch.
- Brush the eggplant slices with oil to prevent them from sticking to the grill pan.
- Use a non-stick pan for easier grilling.

Storage instructions:
- Store any leftover rice and eggplant in separate airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the rice in the microwave or on the stove with a little bit of water.
- Reheat the eggplant in the oven or on the grill pan.

Presentation ideas:
- Serve the dish on a large platter with the rice in the center and the eggplant slices arranged around it.

Garnishes:
- Chopped peanuts, fried shallots, sliced cucumber, and sliced tomato.

Pairings:
- Serve with a side of fresh salad or steamed vegetables.

Suggested side dishes:
- Gado-gado salad, tempeh chips, or fried tofu.

Troubleshooting advice:
- If the rice is too dry, add a little bit of water and stir well.

Food safety advice:
- Make sure to cook the rice and eggplant thoroughly to prevent any foodborne illnesses.

Food history:
- Nasi Pecel is a traditional Indonesian dish that originated from Central Java. It is typically served with a spicy peanut sauce and a variety of vegetables.

Flavor profiles:
- This dish has a combination of savory, sweet, and spicy flavors.

Serving suggestions:
- Serve the dish hot with a side of fresh salad or steamed vegetables.

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Region: Indonesian

Taste: Savory, Spicy, Tangy, Nutty, Aromatic