Aubergine Sambal (Sambal Terong) Recipe

• SPICE PASTE
• 2 tsp dry shrimp
• 2 x walnut-size shallots
• 4 x garlic cloves
• 3 x fresh red jalapeno chiles seeded
• 1/4 c. water
• 8 x fresh basil leaves
• 3/4 lb Asian aubergines
• 4 Tbsp. veg. oil
• 1/2 c. unsweetened coconut lowfat milk
• 2 Tbsp. hoisin sauce
• 1 tsp sugar
• 1/4 tsp salt
• 3/4 c. water

1. Soak dry shrimp in hot water to cover till softened, about 20 min; drain.
2. Place in a blender with remaining spice paste ingredients and process till, smooth.
3. Cut 6 basil leaves into thin strips; set aside 2 whole leaves for garnish.
4. Cut aubergines into wedges about 1/2-inch wide and 2 1/2 inches long.
5. Place a wok over medium-low heat till warm.
6. Add in 2 Tbsp.
7. oil, swirling to coat sides.
8. Add in spice paste and cook, stirring, till fragrant, 6 to 8 min.
9. Add in basil strips, coconut lowfat milk, hoisin sauce.
10. sugar, and salt to taste.
11. Place in a bowl.
12. Place a wok over medium-high heat till warm.
13. Add in remaining 2 Tbsp.
14. oil and aubergine wedges; stir-fry till pcs are brown on outside, 3 to 4 min, then add in water.
15. Reduce heat to medium; simmer, covered, till tender-crisp, 5 to 6 min.
16. Spoon sauce in center of a serving plate, arrange aubergine pcs on top, and garnish with whole basil leaves.
17. This recipe yields 4 servings.

spice paste, shrimp, shallots, garlic, fresh red jalapeno chiles, water, fresh basil, asian aubergines, oil, milk, hoisin sauce, sugar, salt, water

Taken from cookeatshare.com/recipes/aubergine-sambal-sambal-terong-71725 (may not work)