Gurih Lezat & Praktis! Resep TERONG LAPIS AYAM [Menu Bergizi Devina]

Name: Chicken-Stuffed Eggplant Recipe
Yield: 8-10 servings
Ingredients: 500-600 g purple eggplant; 300 g ground chicken thigh; 1 tsp salt; 1 tsp chicken powder; 1/8 tsp pepper; 1 clove garlic; 1/2 tbsp sweet soy sauce; 4 tbsp tapioca starch; 3 pc egg; Tapioca starch; 2 clove garlic; 2 pc shallot; 3 pc red Thai chili; 2 tbsp ketchup; 4 tsp oyster sauce; 2 tsp sweet soy sauce; 1/2 tsp mushroom bouillon; 250 ml water; 1 tbsp tapioca starch

Devina Hermawan June 19, 2026 Watch on YouTube ↗

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Chicken-Stuffed Eggplant Recipe

Makes 8-10 servings

Bahan

Bahan pelapis:

Bahan saus manis pedas (opsional):

Cara Membuat

Siapkan mangkuk, campurkan paha ayam giling, garam, kaldu ayam bubuk, merica, kecap manis, dan bawang putih parut. Aduk rata, lalu tambahkan tapioka dan aduk kembali
Iris terong selang-seling, satu irisan tidak sampai putus dan satu irisan sampai putus kemudian isi celah terong dengan adonan ayam. Ratakan
Siapkan kocokan telur untuk pelapis basah. Balurkan terong yang sudah diisi adonan ayam ke tapioka, lalu celupkan ke kocokan telur
Goreng terong di minyak panas dengan api sedang hingga matang kecokelatan lalu angkat dan tiriskan
Untuk saus, cincang bawang putih, iris cabai rawit merah dan cincang kasar bawang merah
Siapkan air lalu tuangkan saus tomat, saus tiram, kecap manis dan tapioka. Aduk hingga rata
Panaskan sedikit minyak, tumis bawang putih dan bawang merah yang sudah dicincang hingga wangi. Masukkan cabai rawit merah iris lalu tuang larutan saus yang sudah diaduk. Masak hingga mengental, kemudian tambahkan kaldu jamur dan aduk rata
Terong lapis ayam siap disajikan

Ingredients

Coating:

Sweet & Spicy Sauce (optional):

Steps

In a bowl, combine ground chicken thigh, salt, chicken powder, pepper, sweet soy sauce, and grated garlic. Mix well, then add tapioca starch and mix again.
Slice the eggplant alternately: first cut not all the way through, the next cut all the way through. Fill the gaps with the chicken mixture and spread evenly.
Prepare beaten egg for the coating. Coat the stuffed eggplant with tapioca starch, then dip into the beaten egg.
Fry in hot oil over medium heat until golden brown and cooked through. Remove and drain.
For the sauce, mince the garlic, slice the red Thai chili, and roughly chop the shallots.
In a bowl, combine water, ketchup, oyster sauce, sweet soy sauce, and tapioca starch. Mix well.
Heat a little oil and sauté the garlic and shallot until fragrant. Add the sliced chili, then pour in the sauce mixture. Cook until thickened, then add mushroom bouillon and stir well.
Chicken-Stuffed Eggplant is ready to serve.