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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.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8
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Ingredientes

Cost per serving $2.38 view details

Direcciones

  1. Preparing the spice paste: Grind together the red jalapeno, shallots, belachan, lemon grass and garlic in a food processor until smooth. Set aside.
  2. Preparing the sambal: 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.
  3. 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.
  4. To serve: Spoon the sambal over the eggplant.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 793g
Recipe makes 8 servings
Calories 784  
Calories from Fat 614 78%
Total Fat 69.57g 87%
Saturated Fat 5.24g 21%
Trans Fat 0.27g  
Cholesterol 0mg 0%
Sodium 305mg 13%
Potassium 1660mg 47%
Total Carbs 43.06g 11%
Dietary Fiber 24.4g 81%
Sugars 18.73g 12%
Protein 7.38g 12%
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