Chunks of eggplant are first browned in a pan, then simmered in a spiced sauce made with coconut, ginger and toasted spices. A splash of vinegar cuts through the richness. Serve this Malaysian pajeri terung warm or at room temperature as a small starter, with rice or bread on the side.
Pajeri terung is a Malaysian dish in which the eggplant soaks up the sauce without falling apart completely. There are several versions: the amount of coconut, chili and spices varies from recipe to recipe and kitchen to kitchen. This version puts the eggplant at the center and uses coriander, cumin and fennel seeds for a warm, aromatic base. Coconut milk makes the sauce creamy, but it stays light enough to serve as a starter.
Eggplant is widely available in the Netherlands in summer and early fall, but you can find it in shops all year round. Choose firm ones with smooth, shiny skin. Cut them into generous chunks: small cubes soften more quickly and are more likely to lose their shape. Briefly browning them adds color and keeps the pieces from simply cooking in the sauce. Use a large frying pan and cook in batches if needed; an overcrowded pan releases moisture instead of browning the eggplant.
Toasting the whole spices in a dry pan brings out their aroma. Keep the pan over medium heat and move the seeds around regularly; they are ready as soon as they smell fragrant. Let them cool briefly before grinding. A mortar and pestle works well, but you can also use a spice grinder. If you only have ground spices, add them straight to the sauce and cook them briefly with the shallot, garlic and ginger. The flavor will be a little less pronounced, but the dish will still be nicely balanced.
Coconut milk gives the sauce body, while a little vinegar rounds out its rich flavor. Rice vinegar is mild; regular white vinegar works too, but start with a smaller amount and taste before adding more. Adjust the amount of red chili to your preference, or leave the seeds in for more heat. If the sauce gets too thick as it simmers, stir in a splash of water. Don't let it boil hard: a gentle simmer helps the eggplant cook through without making the coconut milk split unnecessarily.
Serve the pajeri warm or at room temperature in a shallow dish, so the eggplant remains visible with the sauce around it. A small portion works as a starter; with steamed rice or flatbread, it becomes a more substantial part of a meal. Store leftovers covered in the refrigerator and reheat gently in a pan, adding a splash of water if the sauce has thickened. Stir carefully to keep the eggplant pieces intact.
Toast the coriander, cumin and fennel seeds in a dry frying pan over medium heat. Shake the pan regularly; take the seeds off the heat as soon as they smell fragrant. Let them cool, then grind them finely in a mortar and pestle or spice grinder.
Cut the eggplants into chunks about 4 cm across. Heat 1 tablespoon oil in a large frying pan and brown the eggplant all over in batches. Transfer to a plate and set aside.
Heat the remaining tablespoon of oil in the same pan. Cook the shallot gently for 3–4 minutes. Add the garlic, ginger and chili and cook for 1 minute.
Stir in the ground spices and turmeric and cook for about 30 seconds. Pour the coconut milk and water into the pan and add the salt. Scrape up any browned bits from the bottom of the pan.
Return the eggplant to the pan and simmer gently for 10–15 minutes, until the pieces are tender but still hold their shape. Stir carefully halfway through.
Stir the rice vinegar into the sauce. Taste and add a little more salt or vinegar if needed. Let the pajeri terung cool until warm and serve as a small portion with rice or bread.
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