Pea eggplant recipe (tiniest eggplant turkeyberry)

In my backyard I have the tiniest eggplant growing, they are called pea eggplants. Also known as turkeyberry. These edible green pea’s can be bought in the supermarket in Indonesia, so perhaps as well in your supermarket that specializes in Asian produce.

Together with the chili I grow in my garden I thought of an easy dish with these ingredients. It’s a unique recipe I haven’t found that these ingredients were used in this way yet. This recipe is more for spicy food lovers. I call it Sambal Cepokak Tempeh and it takes about 15 minutes to make. It is an excellent side dish for rice.

What do you need?

  • 100-150 gr pea eggplant
  • 100 gr tempeh
  • 4 pcs chili
  • 2 cloves garlic
  • 2 cloves onions salt
  • Mushroom powder

If you don’t like it spicy but still want to cook with the pea eggplant then remove the chili’s from the ingredients.

Preparing the pea eggplants

Remove the branches if necessary. We shouldn’t eat this part. After the branches are removed wash them together with the chili. Even though I freshly harvest it from my garden, I also still wash it.

After washing, drain the water. Cut the garlic an onion in chunks and add it to the pea eggplant with chili.

Heat the oil

Frying pea eggplant

Pre-heat the oil and add the mix when the oil is hot enough. Fry it for about 2 minutes. Our goal is just to soften it up, and have a little oil in the mix. Drain as much oil as possible and add the mix to a pestle and mortar (my stone grinder). Leave it here for while. We are going to be busy with the tempeh.

Cut the tempeh in cubes, and fry it golden brown. Add the fried tempeh to the mix on the stone grinder.

Grind and stir the mix until it looks like this want dan bent u al klaar.

pea eggplant with tempeh recipe
Tempeh and pea eggplant

Pea eggplant recipe

Vegetarian pea eggplant recipe for spicy food lovers
Prep Time 5 mins
Cook Time 10 mins
Course Side Dish
Cuisine Asian, Indonesian
Servings 3 people
Calories 150 kcal


  • 1 pestle & mortar


  • 100 gr pea eggplant
  • 100 gr tempeh
  • 4 pcs chili
  • 2 cloves garlic
  • 2 cloves onion
  • 1 tsp salt
  • 1 tsp seasoning


  • Pre-heat the oil
  • Wash the pea eggplant and chili. remove any branches that are still on.
  • Cut the garlic and onion in chunks
  • Add the pea eggplant, chili, garlic and onion in the oil when it is hot enough
  • Fry the mix for 1-2 minutes and then place it on a pestle for grinding. Remove as much as oil possible.
  • Cut the tempeh in cubes and fry it golden brown and place it with the other ingredients on the pestle
  • grind everything to a mush



a simple recipe under 15 minutes. Great as a sidedish for spicy food lovers. To see how I made it check out the YouTube video. If you want to support me subscribe and like. Thank you
Keyword Pea eggplant, smallest eggplant, turkeyberry
About Fleurdwi Cooking

Hi, my name is Dwik. My hobby is cooking, I have worked in an Indonesian-Chinese restaurant for 4 years giving me different experiences regarding types of cuisine. I created this website to share my experiences about food and also the recipes that I have uploaded on my youtube channel Fleurdwi Cooking If you are a YouTuber with a cooking channel, you are welcome to join to write your recipe, where the recipe will be linked to your channel automatically. For more detailed information, please read the About section. Please send an email if you want to join us. Thank You

Leave a Comment

Recipe Rating