John Myers
Contents
show
Roasted Eggplant with Spicy Sambal
The perfect roasted eggplant with spicy sambal recipe with a picture and simple step-by-step instructions.
To taste:
- Salt
- 6 tbsp Frying oil
- 4 Macadamia nuts
- 4 medium-sized Tomatoes, red, fully ripe
- 6 small Onions, red
- 2 Cloves of garlic, fresh
- 2 small Chillies, green, fresh or frozen
- 15 g Ginger, fresh or frozen
- 2 tbsp Lime juice
- 4 tbsp Guava juice, alternatively tomato juice
- 1 tsp Honey, dark
- 1 tsp Chicken broth, Kraft bouillon
- 1 tsp Tapioca flour
- 1 tbsp Rice wine
- Salt
- Honey
To garnish:
- Sesame seeds, white
- Flowers and leaves
- Wash the eggplant, cap both ends and cut in half lengthways. Cut off approx. 5 mm from the underside so that the pulp is exposed on both sides. Salt each side and leave on for 10 minutes, then rinse off the salt and dry the eggplants.
- In the meantime, quarter the macadamia nuts. Wash the tomatoes, peel and core two of them and cut into hazelnut-sized pieces. Halve the other two, remove the green and white stem, halve the halves lengthways, remove the seeds and thirds across. Puree together with the lime and guava juice, honey and chicken broth in the blender on the highest setting for 1 minute to make tomato juice.
- Cut off both ends of the small, red onions and the garlic cloves, peel and quarter them. Wash the green chillies and cut across into pieces approx. 1 cm long. Leave the grains. Wash, peel and cut the fresh ginger into thin slices.
- Heat a medium-sized pan (24cm), add 2 tablespoons of the frying oil and let it get hot. Then first toast the macadamia nuts until they start to brown, paying attention to smaller pieces! Then add the onion and garlic pieces and roast until the onions are translucent. Add the chilli pieces and roast for a minute.
- Then deglaze with the tomato juice from the blender, mix well and cover and simmer for 3 minutes over reduced heat. Remove from heat and let cool down a bit, then pour the mixture into the blender and coarsely puree for 30 seconds on the lowest setting. Mix the tapioca flour with the rice wine, add briefly to the blender.
- Put the sambal back in the pan and thicken a little. Add the tomato pieces, fold in and remove from the heat.
- Fry the aubergine halves with the remaining oil on each side until they are brown. Put in serving bowls. Top with the sambal, garnish and serve as a side dish while still hot. Good Appetite!
Facebook Comments