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  • PADANG EGGPLANT

    1 vote
    PADANG EGGPLANT
    Prep: 30 min Cook: 15 min Servings: 8
    by Linda Tay Esposito
    31 recipes
    >
    Also known as "Terong Belado" this is a yummy and beautiful dish. The juxtaposition of the fiery red of the sambal with the brilliant purple of the eggplant is a feast for the eyes as well. The sambal can be used as a condiment for lots of other dishes. Try it with grilled salmon, or a bowl of laksa.

    Ingredients

    • 10 fresh red Jalapeno
    • 5 shallots
    • 2 tablespoons roasted belacan
    • 1 stalk lemon grass
    • 2 cloves garlic
    • 1/2 cup of canola oil
    • 1 tablespoon sugar
    • 1 teaspoon kosher salt (optional)
    • 1 tablespoon lime juice
    • 8 small Japanese eggplant, cut into 2 lengthwise
    • Kosher salt
    • 2 cups canola oil

    Directions

    1. Preparing the spice paste: Grind together the red jalapeno, shallots, belachan, lemon grass and garlic in a food processor until smooth. Set aside.
    2. Preparing the sambal: Heat ½ cup of oil in a large heavy pot over medium heat until just hot. Stir in spice paste. Add sugar and salt. Cook, stirring constantly until it achieves a deep red consistency, about 10 minutes. Mix in lime juice.
    3. Preparing the eggplant: Cut eggplant into half lenghtwise. Salt generously and let it sit for 5 minutes. Pat dry. Heat 2 inches of oil in a skillet until hot (360F) over high heat. Divide the eggplant into small batches so that they do not crowd the pan. Deep fry the eggplant for about 5 minutes each or until golden and tender. Remove with a slotted spoon, and drain on a cooling rack over a sheet pan (line sheet pan with aluminum foil for easy cleaning). Repeat with the remaining batches. Pour off the oil and discard oil.
    4. To serve: Spoon the sambal over the eggplant.

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