Sambal Terong - Indonesian Eggplant Sambal

 Sambal Terong, or Indonesian Eggplant Sambal, is a spicy and flavorful condiment commonly served with rice or as a side dish in Indonesian cuisine. Here's a simple recipe to make Sambal Terong at home:


Ingredients:

  • 2 large Asian eggplants (or 4 small ones)
  • 4 shallots, thinly sliced
  • 3 cloves garlic, minced
  • 3-4 red chili peppers (adjust according to your spice preference), thinly sliced
  • 2 tomatoes, diced
  • 2 tablespoons vegetable oil
  • 1 teaspoon shrimp paste (terasi), toasted
  • 1 teaspoon tamarind paste, dissolved in 2 tablespoons of warm water
  • 1 teaspoon sugar, or to taste
  • Salt to taste
  • Lime wedges for serving

Instructions:

  1. Prepare the eggplants:

    • Wash the eggplants and pat them dry with a paper towel.
    • Cut the eggplants into quarters lengthwise, then cut each quarter into 2-3 inch pieces.

  2. Fry the eggplants:

    • Heat the vegetable oil in a large pan over medium heat.
    • Add the eggplant pieces to the pan and fry until they are golden brown and tender, about 5-7 minutes per side. You may need to do this in batches depending on the size of your pan.
    • Once cooked, remove the eggplants from the pan and set them aside on a plate lined with paper towels to drain excess oil.

  3. Prepare the sambal:

    • In the same pan, add a little more oil if needed.
    • Add the thinly sliced shallots and minced garlic to the pan and sauté until fragrant and golden brown, about 2-3 minutes.
    • Add the sliced red chili peppers to the pan and continue to sauté for another 1-2 minutes.

  4. Make the spice paste:

    • In a mortar and pestle or food processor, grind together the toasted shrimp paste and dissolved tamarind paste until it forms a smooth paste.

  5. Combine everything:

    • Add the diced tomatoes to the pan and cook until they soften and break down, about 5 minutes.
    • Stir in the shrimp paste and tamarind paste mixture, along with sugar and salt to taste. Cook for another 2-3 minutes, stirring occasionally.

  6. Add the fried eggplants:

    • Return the fried eggplant pieces to the pan and toss them gently with the sambal until they are well coated.

  7. Serve:

    • Transfer the Sambal Terong to a serving dish.
    • Serve hot or at room temperature, with lime wedges on the side for squeezing over the eggplants.

Enjoy your homemade Sambal Terong as a spicy and flavorful accompaniment to rice or other Indonesian dishes!

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