Sambal Eggplant (Terung Sambal)

Ingredients

• 1 large Eggplant, cut into bite-sized pieces
• 3 tablespoons Vegetable oil
• 1 medium Red Onion
• 3 cloves Garlic
• 5-7 pieces Red Chilies
• 3 pieces Candlenuts
• 1 tablespoon Tomato Paste
• 1 teaspoon Tamarind Paste
• 1 teaspoon Sugar
• 1/2 teaspoon Salt

Instructions

1. 1Heat the 3 tablespoons of vegetable oil in a large skillet over medium-high heat, about 375°F (190°C).
2. 2Add the large eggplant, cut into bite-sized pieces, to the hot oil. Fry for 5-7 minutes, stirring occasionally, until the eggplant pieces are softened but still hold their shape. Use a slotted spoon to remove the eggplant from the skillet and place it on a plate lined with paper towels to drain. Set aside.
3. 3While the eggplant is frying, prepare the sambal paste. Place the medium red onion, 3 cloves of garlic, 5-7 red chilies, and 3 candlenuts into a blender or food processor. Blend until you have a smooth paste.
4. 4Carefully pour off all but 1 tablespoon of the oil from the skillet. Return the skillet to medium heat, about 350°F (175°C). Add the blended red onion, garlic, red chilies, and candlenut paste to the skillet. Cook, stirring constantly, for 3-5 minutes, until the paste is fragrant and slightly darkened.
5. 5Stir in the 1 tablespoon of tomato paste, 1 teaspoon of tamarind paste, 1 teaspoon of sugar, and 1/2 teaspoon of salt. Cook for 1 minute more, stirring to combine everything well.
6. 6Add the fried eggplant back into the skillet with the sambal paste. Gently stir to coat all the eggplant pieces evenly with the sauce.
7. 7Continue to stir-fry for another 1-2 minutes, until the eggplant is heated through and thoroughly coated with the sambal sauce.
8. 8Serve the Sambal Eggplant hot as a side dish.

Substitutions

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