Sambal Terung (Malaysian Roasted Eggplant with Chile Sauce)
- 4 medium eggplants, halved lengthwise
- 2 tablespoons plus 1/2 teaspoon salt, divided
- 2 tablespoons coconut oil
- 1 tablespoon shrimp paste (see note)
- 2 small red Thai chiles, tops removed (and seeds, if desired; see note)
- 2 large red chiles, tops (and seeds, if desired; see note) removed, chopped
- 2 red bell peppers, seeds removed, chopped
- 5 shallots, chopped
- 2 cloves garlic, chopped
- 2 tomatoes, chopped, divided
- 1 teaspoon coconut palm sugar or honey
- 1/2 teaspoon lime juice
- 1/2 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- Ingredients Fill a large bowl or stockpot with water, then add 2 tablespoons salt.
- Add the eggplants and weigh them down with a plate or other object; soak for 30 minutes to remove bitterness.
- As the eggplants soak, make the Sambal Terasi.
- In a skillet, heat the coconut oil over medium, then add the shrimp paste.
- Cook until toasted, about 3 minutes, then add the chiles, bell peppers, shallots, garlic and half of the tomatoes.
- Saute until softened, about 5 minutes, then transfer to a food processor or blender; add the remaining tomatoes and blend into a paste.
- Return the paste to the skillet and add the sugar, lime juice and salt.
- Continue to cook until slightly darkened, 2 more minutes.
- Season to taste, then set aside.
- Preheat oven to 400.
- Remove the eggplants from the salted water and pat dry.
- Season with 1/2 teaspoon each salt and pepper.
- Over a baking sheet, spread 1 tablespoon coconut oil.
- Place the eggplants on the sheets cut side down and bake for 5 minutes.
- Flip the eggplants over, spoon on some Sambal Terasi onto each, then return to the oven; bake until soft, about 20 more minutes.
eggplants, salt, coconut oil, shrimp, red thai chiles, red chiles, red bell peppers, shallots, garlic, tomatoes, coconut palm sugar, lime juice, salt, black pepper
Taken from www.foodandwine.com/recipes/sambal-terung-malaysian-roasted-eggplant-chile-sauce (may not work)