Sambal Terong Balado ala Ayu

Ingredients for 2 servings:

• 2 thin eggplants, purple, long
• 2 tbsp extra virgin olive oil
• 1 tsp salt
• ½ tsp citric acid, crystalline
• 1 tsp Sambal Belacan 2 (see note below)
• 4 m.-large tomato(s), fully ripe
• 2 small onions, red
• 2 medium-sized garlic cloves, fresh
• 1 tsp instant chicken broth
• 1 tsp lemon juice
• 1 pinch(s) white sugar
• 2 tbsp extra virgin olive oil
• e.g. Thai basil
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Baked purple eggplants with sambal ala ayu. Recipe from Bali, Indonesia.

Wash the eggplants, trim both ends, halve lengthwise, and cut each half into thirds crosswise. Mix the salt and citric acid, sprinkle over the cut surfaces, and rub in gently. Let it soak for 10 minutes, then rinse the eggplant pieces thoroughly and place them cut-side down on a tea towel. Wash, peel, and deseed the tomatoes. Trim both ends of the onions and garlic cloves, peel them, and finely chop them along with the tomatoes. Add the remaining ingredients for the sambal and mix gently. Heat a sufficiently large pan, add the olive oil, and heat until fragrant. Fry the eggplants on one side until golden brown, then flip them in the pan, spread the sambal over the eggplant slices, and cook with the lid on for about the same time as the first side. Arrange on serving plates, garnish, and serve warm as a side dish. You’ll need sambal belacan according to this recipe: http://www.chefkoch.de/rezepte/3510181523031562/Mein-Sambal-Belacan-2.html Note: “Mein Sambal Belacan 2” has a light coconut and shrimp flavor and gives this dish its typical, delicious taste. It’s virtually impossible to replace it with any other sambal.