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.
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
- 5 shallots
- 2 tablespoons roasted belacan
- 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
- 8 small Japanese eggplant, cut into 2 lengthwise
- Kosher salt
- 2 cups canola oil
- Preparing the spice paste: Grind together the red jalapeno, shallots, belachan, lemon grass and garlic in a food processor until smooth. Set aside.
- Preparing the sambal: Heat Â½ 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: Cut eggplant into half lenghtwise. Salt generously and let it sit for 5 minutes. Pat dry. 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.
- To serve: Spoon the sambal over the eggplant.
|Amount Per Serving||%DV|
|Serving Size 793g|
|Recipe makes 8 servings|
|Calories from Fat 614||78%|
|Total Fat 69.57g||87%|
|Saturated Fat 5.24g||21%|
|Trans Fat 0.27g|
|Total Carbs 43.06g||11%|
|Dietary Fiber 24.4g||81%|