Spicy Indonesian Eggplant Sambal
Ingredients
Eggplant
- 4 green eggplants
Sambal mixture
- 20 bird's eye chilies
- 4 small red tomatoes
- 5 shallots
- 2 garlic cloves
- 1 tablespoon cooked shrimp paste
- sugar to taste
- salt to taste
Preparation
Chop the eggplant and fry it, then set aside.
For the sambal, fry tomatoes, shallots, and garlic until half wilted, add chilies, and stir until chilies are cooked, then remove from heat.
Grind the chilies, shallots, garlic, tomatoes, shrimp paste, sugar, and salt together.
Taste and adjust the seasoning.
In a bowl, add the fried eggplant, mix in the sambal to taste, and serve evenly.
Store any leftover sambal in the refrigerator.
Serving suggestions
Serve the eggplant mashed or mixed as preferred.
