Timun mesanten (coconut cucumber) and marinated eggplant recipe

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	Marinated eggplant			Timun mesanten (coconut cucumber)
	400 GRAM EGGPLANT, in cubes 200 GRAM TOMATOES, peeled and chopped 2 CLOVES GARLIC, mashed 2 TBSP VINEGAR 1 TSP OREGANO, chopped BUNCH OF PARSLEY, chopped SALT AND FRESH MILLED PEPPER			1 LARGE CUCUMBER, peeled and sliced 1 ONION, chopped 1 CLOVE GARLIC, mashed 1 TSP SHRIMP PASTE (replace by SAMBAL if you are vegan or vegetarian) 200 GRAM COCONUT MILK 4 TBSP GRATED COCONUT 1 TBSP BASE JUKUT (SPICE PASTE)
Sprinkle the eggplant with a tablespoon of salt, and leave them to stand for half an hour. Rinse and dry them. Fry them, stirring continuously, until golden brown. Stir in the tomatoes, the oregano, the garlic and salt and pepper to taste and simmer for 5 minutes. Allow the eggplant to cool down a few hours at room temperature and add the vinegar. Sprinkle with parsley. Fry the onion and the garlic 5 minutes, add the grated coconut and the coconut milk and bring to the boil. Add all other ingredients, stir well and let it simmer for 5 minutes. Decorate with garlic fries.			Fry the onion and the garlic 5 minutes, add the grated coconut and the coconut milk and bring to the boil. Add all other ingredients, stir well and let it simmer for 5 minutes. Decorate with garlic fries.
			This is a recipe from Bali.