Sambal Terong – Spicy Eggplant
HOT & SPICY!! This is a variant of Indonesian Spicy sambal combined with fried Eggplant.
There are many different kinds of eggplant in the market. They differ in terms of their name, variety, shape, color and forms. According to Wikipedia, eggplant is probably the most common name and it’s used in the United States, Australia, New Zealand, and Canada.
In British English, it’s called Aubergine. In India and South Africa, it’s called Brinjal. In Indonesia, it’s called terong in the official Malay language.
I N G R E D I E N T S
- 500 gr purple eggplant/aubergine
- 100 gr large red chillies
- 5 small red chillies / bird chillies (or more if like spicy)
- 5 shallots, chopped
- 2 cloves garlic, chopped
- 1 mid-size tomato or 3 cherry tomatoes
- 1tsp dried shrimp paste, I am using Umami Vegan Terasi by @te.ra.sa
- 2 lime leaf.
- 1tsp (or to taste) sugar/palm sugar
- 1tsp (or to taste) salt
- 200ml oil
H O W T O P R E P A R E
- Put chilies, shallot, garlic, tomato & dried shrimp paste (Vegan Umami Paste) into a food processor & blend it all until smooth paste. (I put a little bit oil to help the blending process).
- Wash the eggplant/aubergine, cut in cube & put aside.
- Heat 200 ml oil in a large frying pan over a medium-high heat.
- Fry the eggplant till golden brown (take about 5 minutes). Set aside to drain.
- Let about 5 tbsp used oil, add the sambal paste & lime leaf.
- Stir-fry over medium heat until sambal is well cooked and oil begins to appear on the surface, take about 5 mins. Stir frequently
- Sambal is done when the liquid had evaporated & the texture becomes scrambled.
- Adjust the seasoning, add salt & sugar to taste.
- Add the fried eggplant/aubergine, stir to mix
- Cook just shortly and remove from heat.
Serve hot with rice.