Eggplant Sambal Recipe

Eggplant Sambal Recipe

600 to 800g purple eggplant, peeled

2 to 3 tablespoons dark soy sauce

1 cup vegetable oil

Spice topping:

4 candlenuts (buah keras)

3 to 4 fresh red chilies

10 shallots, peeled

8 cloves garlic, peeled

2 tablespoons dried prawns or haybee

½ teaspoon salt

2 teaspoons sugar

1 Indonesian bay leaf or daun salam

4 tablespoons vegetable oil

¼ cup thick coconut cream

Method:

Grind candlenuts, chilies, shallots and garlic until fine.  Soak dried prawns in warm water until softened.  Drain and pound until fine, adding ground mixture.  Heat 4 tablespoons oil in a wok over medium heat.  Add spice mixture and sauté for 4 to 5 minutes until fragrant.  Add salt, sugar, bay leaf and a little water; simmer gently for about 2 minutes.  Set aside spice mixture.  Cut each peeled eggplant into 4 to 6 pieces.  Rub the cut surfaces with dark soy sauce and set aside.  Heat 1 cup vegetable oil in a small wok over medium heat.  Deep-fry eggplant for 2 to 3 minutes until well-browned.  Place on a serving platter.  Heat up spice mixture, add coconut cream and bring to the boil.  Turn down heat and let it simmer for 1 minute.  Pour this spice topping over eggplant and serve.