Peanut sambal with eggplant

Ingredients for 4 servings:

• 3 small eggplants
• 2 m.-large tomato(s), fully ripe
• 1 pepper, red
• 5 small onions, red
• 3 medium-sized garlic cloves
• 4 small chili peppers, green
• 1 tbsp palm oil
• 50 g peanuts, roasted
• 1 pinch(s) beef broth, instant
• 20 g orange juice
• 2 g shrimp paste
• 1 tbsp soy sauce, light
• 1 tbsp soy sauce, dark
• e.g. Dill, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

An exotic, spicy side dish. Recipe from Sumatra, Indonesia. Original title: Sambal Kacang Tanah dengan Terong Belanda

Wash the eggplants, trim both ends, halve lengthwise and crosswise, and cook in 250ml salted water until al dente. Drain and arrange the eggplant pieces on a serving plate. Wash, peel, deseed, and roughly chop the tomatoes. Wash, deseed, and roughly chop the peppers. Wash and deseed the peppers, then cut them crosswise into approximately 1cm-wide strips. Wash the chilies, remove the seeds and stems, and cut them into thirds crosswise. Peel the onions and garlic and halve them lengthwise. Heat the oil in a small pan and fry the onions and garlic until translucent. Remove from the heat and let cool. Place all ingredients, except the eggplant pieces, in a blender. Add the orange juice and blend coarsely for five seconds on the lowest setting to form a sambal. Pour the sambal from the blender over the eggplants and garnish with the flowers and leaves.