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.
10 fresh red Jalapeno
2 tablespoons roasted belachan, optional
1 stalk lemon grass
2 cloves garlic
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
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.
5. Spoon the sambal over the eggplant.
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