The Sumatran eggplant sambal | Taruang balado are many variations of sambals, the fiery hot chile pastes used in Indonesian and Malaysian cuisine. Some use dried chiles, while others use fresh ones. Some sambals, such as this one, are completely vegetarian, while others use shrimp paste, fish sauce, or dried fish. So many islands and different cultures make up Indonesia that it is not surprising that there is such a melting pot of food styles and ancient culinary influences. Make a larger batch of the sambal, and keep it in the refrigerator to use in stir-fries, noodles, and seafood dishes.
Serves 4
Ingredients:
1 1⁄2 lbs (750g) Japanese eggplants
3 tablespoons vegetable oil
salt and freshly ground black pepper
lime wedges, to serve
For the sambal paste
2 large tomatoes
5 fresh red chiles, seeded and finely chopped
2 garlic cloves, finely chopped
1 teaspoon salt
5 shallots, finely chopped
2 tablespoons vegetable oil
juice of 1 lime
Method:
1. To make the sambal paste, halve the tomatoes and remove the seeds. Put a tomato half in the palm of your hand, with the flesh side outermost. Using a box grater, grate the tomato flesh into a bowl, leaving the leftover skin in your hand. Continue until you have grated all the tomato halves, and discard the skin.
2. Using a mortar and pestle, crush the chile with the garlic and salt to make a paste. Add the shallot, and continue to pound to make a smooth purée. Heat the 2 tablespoons oil in a heavy pan over a medium-high heat.
3. Add the chile paste; fry for 4–5 minutes until fragrant. Add the grated tomato pulp, and cook for 2–3 minutes until softened and combined. Season with salt and black pepper, and add the lime juice and 2 tablespoons water. Set aside.
4. Cut the eggplants in half lengthways. Heat the 3 tablespoons oil in a heavy pan over a medium-high heat. Fry the eggplants in batches for about 3 minutes on each side until tender and golden brown. Season with salt and black pepper.
5. Spread the sambal paste on the cut side of the eggplants, and transfer to a serving dish. Serve with lime wedges as part of a larger selection of dishes.
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| Sumatran eggplant sambal recipe |
