Also known as “Terong Belado” this is a yummy and beautiful dish. The juxtaposition of the fiery red of the sambal with the brilliant purple of the eggplant is a feast for the eyes as well.

Chef’s tip: The sambal can be used as a condiment for lots of other dishes. Try it with grilled salmon, or a bowl of laksa.

Spice paste:
10 fresh red Jalapeno
5 shallots
2 tablespoons roasted belachan, optional
1 stalk lemon grass
2 cloves garlic

Sambal:
1/2 cup of canola oil
1 tablespoon sugar
1 teaspoon kosher salt (optional)
1 tablespoon lime juice

5 small Japanese eggplant, cut into 2 lengthwise
Kosher salt
2 cups canola oil

Preparing the spice paste
1.    Grind together spice paste ingredients in a food processor until smooth.  Set aside.
Preparing the sambal
2.    Heat ½ cup of oil in a large heavy pot over medium heat until just hot.  Stir in spice paste.   Add sugar and salt.  Cook, stirring constantly until it achieves a deep red consistency, about 10 minutes.  Mix in lime juice.
Preparing the eggplant
3.    Cut eggplant into half lenghtwise.  Salt generously and let it sit for 5 minutes.  Pat dry.
4.    Heat 2 inches of oil in a skillet until hot (360F) over high heat.  Divide the eggplant into small batches so that they do not crowd the pan. Deep fry the eggplant for about 5 minutes each or until golden and tender. Remove with a slotted spoon, and drain on a cooling rack over a sheet pan (line sheet pan with aluminum foil for easy cleaning).  Repeat with the remaining batches.  Pour off the oil and discard oil.
Assembling
5.    Spoon the sambal over the eggplant.

Serves: 10

Tags: curry, Indonesian, Rijsttafel, sambal, vegan, Vegetarian