Sambal Terong (Eggplant Sambal)

Ingredients

• 1 large Eggplant, cut into cubes
• 8 pieces Red chilies
• 2-3 pieces Bird's eye chilies (optional)
• 6 pieces Shallots
• 3 cloves Garlic
• 1 medium Tomato
• 1 teaspoon Shrimp paste (terasi)
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 3 tablespoons Vegetable oil

Instructions

1. 1If you are not avoiding shellfish, place the 1 teaspoon of shrimp paste in a dry skillet over medium heat (350°F / 175°C). Toast for 1-2 minutes, or until it smells fragrant, then set aside.
2. 2Place the 8 pieces of red chilies, 2-3 bird's eye chilies (if using), 6 shallots, 3 cloves garlic, and 1 medium tomato into a food processor or blender. Add the toasted 1 teaspoon of shrimp paste (if using). Blend until you have a coarse paste.
3. 3Heat the 3 tablespoons of vegetable oil in a 12-inch skillet or wok over medium heat (350°F / 175°C).
4. 4Add the blended spice paste to the hot oil. Sauté for 5-7 minutes, stirring frequently, until the paste is fragrant and the oil begins to separate from the paste.
5. 5Add the 1 large eggplant, cut into cubes, to the skillet. Stir-fry for 10-15 minutes, or until the eggplant is tender and has some lightly browned, caramelized edges.
6. 6Stir in the 1 teaspoon of salt and 1 teaspoon of sugar. Cook for another minute, stirring to combine everything.
7. 7Serve the Sambal Terong hot as a side dish or condiment.

Substitutions

Related Guides