Sambal Terong (Eggplant with Chili Paste)

Ingredients

• 2 medium Eggplant
• 5 small Red Chilies
• 2 small Bird's Eye Chilies
• 4 medium Shallots
• 2 cloves Garlic
• 1 medium Tomato
• 1 teaspoon Sugar
• 1/2 teaspoon Salt
• 1 tablespoon Lime Juice
• 3 tablespoons Vegetable Oil

Instructions

1. 1Cut the 2 medium eggplants into 1-inch cubes. Place the cubed eggplant in a large bowl.
2. 2Prepare the sambal paste: Finely grind the 5 small red chilies, 2 small bird's eye chilies, 4 medium shallots, 2 cloves garlic, and 1 medium tomato into a smooth paste using a mortar and pestle or a food processor.
3. 3Heat 3 tablespoons of vegetable oil in a wok or large pan over medium-high heat (about 375°F or 190°C). Add the cubed eggplant and fry for 5-7 minutes, or until golden brown and tender. Use a slotted spoon to remove the fried eggplant and set it aside on a plate.
4. 4In the same wok or pan, reduce the heat to medium (about 325°F or 160°C). Add the prepared sambal paste and sauté for 5-8 minutes, stirring constantly, until it becomes fragrant and the oil starts to separate from the paste. This indicates the paste is well cooked.
5. 5Return the fried eggplant cubes to the wok with the sautéed sambal paste. Stir gently to ensure all the eggplant pieces are evenly coated with the sambal.
6. 6Season the eggplant and sambal mixture with 1 teaspoon of sugar and 1/2 teaspoon of salt. Stir well to combine.
7. 7Drizzle in 1 tablespoon of lime juice and stir again. Continue to cook for another 2-3 minutes, allowing the flavors to meld together. The dish is ready when the sauce has thickened slightly and coats the eggplant.

Related Guides