Sambal terong, or eggplant with sambal, is a delicious dish found in many restaurants throughout Indonesia. The eggplant is deep fried, and then stir-fried in sambal balado.
- 500 gr eggplant
- 100 gr big red chillies
- 4 bird’s eye chillies
- 5 shallots, peeled, chopped
- 2 cloves garlic, peeled, chopped
- 1 red tomato, chopped
- 0.5 tsp roasted shrimp paste
- 2 kaffir lime leaves
- Salt to taste
- 50 ml water
- Oil for frying
- Cut the eggplant about 1 cm thick, and then deep fry until golden (about 3 minutes each side). Set aside.
- Blend into a coarse paste the: big red chillies, bird’s eye chillies, shallots, garlic and tomato.
- Heat 3 tbsp oil over medium heat, and saute the chilli paste and shrimp paste until fragrant, around 4 minutes.
- Add kaffir lime leaves and salt.
- Add water.
- Cook for around 10-15 minutes until the liquids evaporate.
- When the sambal is done, add the fried eggplant, mix well, and turn off the heat.
- Transfer to a serving plate.
- Slice the eggplant just before frying to avoid oxidation.
Keywords: Spicy, brinjal, aubergine, balado,