Sambal Terong: Eggplant in Tomato Chilli Sauce

Method8 steps · about 40 min

1. 1

   Step 1: Cut the eggplant (500 g) about 1 cm thick, and then deep fry until golden (about 3 minutes each side). Set aside.

   Fry eggplant about 3 minutes per side · 6 minUses 500 g eggplant · Cooking oil as needed for frying eggplant

   
2. 2

   Step 2: Blend into a coarse paste the: big red chillies (100 g), bird’s eye chillies (4), shallots (5), garlic (2 cloves) and tomato.

   Uses 100 g big red chillies · 4 bird’s eye chillies · 5 shallots, peeled, chopped · 2 cloves garlic, peeled, chopped · 1 red tomato, chopped

3. 3

   Step 3: Heat 3 tbsp oil over medium heat, and saute the chilli paste and shrimp paste until fragrant, around 4 minutes.

   Sauté eggplant-sambal paste · 4 minUses 3 tbsp cooking oil for tomato-chilli sauce · coarse tomato-chilli paste · 0.5 tsp roasted shrimp paste

4. 4

   Step 4: Add kaffir lime leaves (2) and salt (to taste).

   Uses fried tomato-chilli shrimp-paste sauce · 2 kaffir lime leaves · Salt to taste

   
5. 5

   Step 5: Add water (50 ml).

   Uses lime-leaf seasoned sambal · 50 ml water

6. 6

   Step 6: Cook for around 10-15 minutes until the liquids evaporate.

   Reduce tomato sambal until liquid evaporates · 15 minUses water-added tomato sambal

7. 7

   Step 7: When the sambal is done, add the fried eggplant, mix well, and turn off the heat.

   Uses reduced tomato sambal · fried tender eggplant

   
8. 8

   Step 8: Transfer to a serving plate.

   Uses finished eggplant in tomato sambal