Terung Belado

Chilli Sambal Eggplant

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30

min

Preparation

10

min

Cook

Med

Difficulty

2

Steps

10

Ingredients

Translating to sambal chili eggplant, this spicy dish delivers a powerful kick.

Let's start cooking!

Deep fried sliced eggplants in a pot of hot oil

Step 1 - Slice, soak and deep-fry eggplants

  • Slice eggplants into strips ½ inch thick. Sprinkle salt and rub into eggplants, then soak in water for 30 minutes. Strain and pat dry with paper towels.

    Rubbing salt into the eggplant takes away some of the bitter taste.
  • In a pot of oil on medium heat, deep-fry eggplants until golden brown, for about 2 minutes.

Blended sambal belacan sauce on a pan of hot oil

Step 2 - Blend chili paste and cook sambal chili eggplants

  • In a blender, add shallots, chili, garlic and lime leaves. Blend into a fine paste and set aside.

    Dry chilies can be used instead of regular red chili.
  • In a pan on medium heat, toast belacan until aromatic. After 3 minutes, add in chili paste and sliced onions and fry until fragrant.

  • Add in fried eggplants and toss to coat eggplant evenly. Season with salt and sugar to taste.

Garnish and serve!

Sambal eggplants with onion served in a claypot

Garnish with sliced chili and serve hot.

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