Fried eggplant with sambal – Sambal Terung

Ingredients for 8 servings:

• 5 small onions, red
• 4 small garlic cloves
• 3 small chili peppers, green
• 40 g pepper, red, medium hot
• 150 g tomatoes
• 2 tbsp sesame oil, light
• 1 tbsp sauce (bulgogi sauce)
• 2 tbsp tomato ketchup
• 1 tsp, leveled salt
• 40 g mung bean sprouts
• 2 eggplant(s), long, slender, green or purple
• 1 ½ liters of frying oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

A popular side dish to rice or noodle dishes. Recipe from Malaysia.

For the sambal, peel and roughly chop the onions and garlic cloves. Wash the washed chilies and hot peppers, removing the stems. Use the chilies whole and the hot peppers chopped crosswise. Quarter the washed tomatoes lengthwise, remove the green and white parts, and chop crosswise. Fry the onions and garlic cloves in sesame oil. Add them to the blender along with all the sambal ingredients and puree on the lowest setting. To garnish, sort the mung bean sprouts, rinse with cold water, and shake dry. Trim both ends of the washed eggplants, halve them lengthwise, and deep-fry in 180°C (350°F) oil until light brown. Remove from the oil and drain well on kitchen paper. Place the eggplant halves on a serving platter, cut sides up, drizzle with the sambal, and garnish with the sprouts. Serve as a side dish and enjoy.