Spicy Indonesian Sambal Terong with Fried Eggplant

Name: Spicy Indonesian Sambal Terong with Fried Eggplant
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 medium-sized eggplants; 1 teaspoon salt; Oil; 5 red chilies; 2 tablespoons oil; 3 cloves garlic; 1 small onion; 1 teaspoon shrimp paste; 1 tablespoon tamarind paste; 1 tablespoon palm sugar; Salt; Fresh cilantro; Sliced green onions

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

2 medium-sized eggplants

sliced into 1/4-inch rounds

1 teaspoon salt

Oil

for frying

For the Sambal

5 red chilies

deseeded and chopped

2 tablespoons oil

3 cloves garlic

minced

1 small onion

finely chopped

1 teaspoon shrimp paste

optional

1 tablespoon tamarind paste

1 tablespoon palm sugar

Salt

to taste

For the Garnishes

Fresh cilantro

chopped

Sliced green onions

for garnish

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.

Use medium-high heat for frying the eggplant.

Simmer Sambal

Continue simmering the sambal, stirring occasionally until rich and thick.

Cook over medium heat.

Combine and Coat

Once ready, top the fried eggplant with the sambal and mix gently to coat.

Plating & Serving