Chilli Sambal Eggplant
Translating to sambal chili eggplant, this spicy dish delivers a powerful kick.
Let's start cooking!
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.
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!
Garnish with sliced chili and serve hot.