Thin, lacy roti jala for scooping up a spoonful of fragrant curry sauce, with tender grilled eggplant as a savory filling. A contemporary, vegetable-rich lunch inspired by the Malaysian pancake.
Roti jala is a Malaysian pancake with a distinctive open pattern. Its name refers to its net-like appearance: thin batter is drizzled in fine strands over a hot pan and cooks into a light, supple pancake. Roti jala is often served with curry, so its soft strands soak up the sauce. This recipe keeps that pairing but fills the pancake with grilled eggplant. It’s a contemporary take, not a claim that eggplant is a standard traditional filling.
The batter needs to be thin and pourable. Coconut milk gives it a gentle richness; egg helps hold the pancake together, and a little turmeric turns it golden yellow. Sift the flour and whisk out any lumps before pouring the batter into a squeeze bottle or roti jala bottle. A bottle with a small opening works too, as long as you can use it to make fine strands. If the batter is too thick after resting, whisk in a tablespoon of water. Too thin? Add a little flour and whisk again until smooth.
The eggplant has a different texture from the pancake: soft inside, with dark, lightly smoky patches on the outside. Slice the eggplants lengthwise and grill them on a thoroughly hot grill pan, without crowding the pan. That way, they’ll brown instead of steaming. Large eggplants are available year-round; in the warmer months, you’ll often find locally grown ones too. Choose eggplants that feel firm and have glossy skin.
The curry sauce brings spices, ginger and garlic together with coconut milk. Malaysian curry blends vary by brand and ingredients, so start with the amount given and taste before adding extra salt or chili. Use a mild curry powder if you want the eggplant and pancake to take center stage. For a spicier sauce, you can add a pinch of chili powder; this is optional and not needed for the basic recipe. A squeeze of lime at the end balances the creamy sauce.
Serve the roti jala warm, folded or loosely rolled, with the eggplant and sauce alongside for dipping. This keeps the lacy edges visible and lets everyone decide how much sauce to have with each bite. The components are best fresh: the pancakes stay supple and the eggplant retains more of its grilled texture. If you have sauce left over, cool it promptly, cover and refrigerate it, then reheat it thoroughly later; stir as it heats so the coconut milk warms evenly.
Whisk the flour, egg, 180 ml coconut milk, 120 ml water, turmeric and ¼ tsp salt in a bowl until smooth and thin. Let stand for 10 minutes. The batter should be easy to pour; whisk in a little more water if needed.
Meanwhile, make the sauce. Heat 1 tbsp oil in a small saucepan over medium heat. Gently cook the shallot for 2 minutes. Add the garlic, ginger and curry powder and cook, stirring, for 30 seconds.
Pour 100 ml water and 200 ml coconut milk into the pan. Stir until smooth, bring gently to a boil and simmer for 6–8 minutes, until the sauce thickens slightly. Season with the remaining ¼ tsp salt and the juice of half a lime. Keep warm.
Slice the eggplants lengthwise into pieces about 1 cm thick. Brush them with the remaining 1 tbsp oil and sprinkle with the remaining salt. Heat a grill pan over high heat and grill the slices in batches for 3–4 minutes per side, until tender with distinct dark grill marks. Set aside.
Pour the batter into a roti jala bottle or a squeeze bottle with a small opening. Heat a nonstick pan about 20 cm in diameter over medium heat and grease it very lightly. Squeeze the batter in thin, crisscrossing, overlapping strands over the pan to create a lace pattern.
Cook the roti jala for 1–2 minutes, until the surface is dry and the pancake releases from the pan. Do not flip it. Fold into quarters or roll loosely, and repeat with the remaining batter.
Divide the eggplant and roti jala between two plates. Serve with the warm curry sauce and the remaining half lime, cut into wedges.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.