PADANG EGGPLANT Recipe

• 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

1. Preparing the spice paste: Grind together the red jalapeno, shallots, belachan, lemon grass and garlic in a food processor until smooth.
2. Set aside.
3. Preparing the sambal: Heat A 1/2 cup of oil in a large heavy pot over medium heat until just hot.
4. Stir in spice paste.
5. Add sugar and salt.
6. Cook, stirring constantly until it achieves a deep red consistency, about 10 minutes.
7. Mix in lime juice.
8. Preparing the eggplant: Cut eggplant into half lenghtwise.
9. Salt generously and let it sit for 5 minutes.
10. Pat dry.
11. Heat 2 inches of oil in a skillet until hot (360F) over high heat.
12. Divide the eggplant into small batches so that they do not crowd the pan.
13. Deep fry the eggplant for about 5 minutes each or until golden and tender.
14. Remove with a slotted spoon, and drain on a cooling rack over a sheet pan (line sheet pan with aluminum foil for easy cleaning).
15. Repeat with the remaining batches.
16. Pour off the oil and discard oil.
17. To serve: Spoon the sambal over the eggplant.

fresh red, shallots, belacan, lemon grass, garlic, canola oil, sugar, kosher salt, lime juice, japanese eggplant, kosher salt, canola oil

Taken from cookeatshare.com/recipes/padang-eggplant-422 (may not work)