Spicy Indonesian Sambal Terong with Fried Eggplant
A Fiery Delight of Indonesian Cuisine
Enjoy a spicy and flavorful dish featuring crispy fried eggplants topped with a zesty sambal, perfect for spice lovers.
- 1 h 20 min
- 4
- Intermediate
Ingredients
For the Eggplant
For the Sambal
For the Garnishes
Preparation
Marinating the Eggplant
Sprinkle and Rest
Sprinkle salt over eggplant slices and let sit for 20 minutes to draw out moisture.
Use fresh, firm eggplants for the best texture and flavor.
Rinse and Dry
Rinse the slices and pat them dry with paper towels.
Set Aside
Set aside.
Preparing the Sambal
Blend Ingredients
In a blender, combine red chilies, garlic, shrimp paste, and onion. Blend until smooth.
Adjust the chili quantity to your preferred spice level.
Sauté Mixture
Heat oil in a pan and sauté the blended mixture for 5-7 minutes.
Season Sambal
Add tamarind paste and palm sugar, mixing well. Season with salt.
Ensure the sambal is cooked until it thickens and the oil separates for optimal flavor.
Cooking Process
Fry Eggplant
Heat oil in a pan and fry the eggplant slices until golden brown and crispy on both sides.
Simmer Sambal
Continue simmering the sambal, stirring occasionally until rich and thick.
Combine and Coat
Once ready, top the fried eggplant with the sambal and mix gently to coat.
Plating & Serving
Spicy Indonesian Sambal Terong with Fried Eggplant
Spicy Indonesian Sambal Terong with Fried Eggplant
Plating & Serving
Plate the crispy eggplant slices neatly and spoon the hot sambal over them. Sprinkle generous amounts of cilantro and green onions for a fresh finish.