Indonesian•gourmet
Sambal Terong: Eggplant in Tomato Chilli Sauce
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.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Cut the eggplant about 1 cm thick, and then deep fry until golden (about 3 minutes each side). Set aside.
- 2
Blend into a coarse paste the: big red chillies, bird’s eye chillies, shallots, garlic and tomato.
- 3
Heat 3 tbsp oil over medium heat, and saute the chilli paste and shrimp paste until fragrant, around 4 minutes.
- 4
Add kaffir lime leaves and salt.
- 5
Add water.
- 6
Cook for around 10-15 minutes until the liquids evaporate.
- 7
When the sambal is done, add the fried eggplant, mix well, and turn off the heat.
- 8
Transfer to a serving plate.