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Sambal Eggplant (Sambal Terong) Recipe

Sambal Eggplant (Sambal Terong) Recipe

Sambal Eggplant (Sambal Terong) Recipe

The origins of this dish are unclear, but it probably is originally a Chinese or Sundanese dish. The Sundanese people live in the western half of the island of Java in Indonesia. This luscious eggplant dish is extremely popular in the capital city of Jakarta and surrounding areas. Eggplant has lots of nutrients and and when combined with shrimp paste chili, results in a dish packed with fiber. This is a great accompaniment to any main dish or even on its own as the main course, served on top of a bed of hot jasmine rice.

Ingredients :

    • 8 cloves garlic
    • 1-2 bird’s-eye chili peppers or 1-2 tablespoons sambal oelek
    • 1 tablespoon dried shrimp paste (Indonesian terasi or Thai shrimp paste)
    • 11/2 lb (750 g) eggplant (2-3 large, long purple Asian eggplants or 1 globe eggplant)
    • 3 tablespoons oil
    • 1/2 cup (125 ml) water
    • 3 tablespoons sweet soy sauce

Method :

    1. Grind the garlic, chili peppers, and shrimp paste using a mortar and pestle or food processor, until it becomes a smooth paste. Set aside.
    2. After trimming off the ends of the eggplant, slice it into bite-size chunks.
    3. Heat a wok over medium high heat. Add the oil and sauté the dried shrimp paste mixture for 1 to 2 minutes until the kitchen (and probably the rest of the house) is filled with its unmistakably pungent aroma.
    4. Toss in the eggplant and quickly stir-fry. Pour in the water and sweet soy sauce. Reduce the heat to medium high and continue to sauté for a few minutes until the eggplant is fork tender. Serve with steamed rice.