I am looking for a recipe for eggplant sambal.?

Question

I had this a few years back and it was so delicious, I would love the recipe.

Thank you!

Answer 1

this one

http://www.asianonlinerecipes.com/spicy_...

(*-*)

Answer 2

Here are two different versions.  The first uses dried shrimp, the second uses the red sambal oelek sauce.  Enjoy.

http://www.fooddownunder.com/cgi-bin/rec...

http://recipejunction.blogspot.com/2007/...

Answer 3

eggplant sambal! yes here is some good m'sian recipe for you! not need to ask these Mat salleh!

here you are:

eggplant sambal (sambal terung)

Soak dried shrimp in warm water to cover until softened, about 20 minutes; drain. Place in a blender with remaining spice paste ingredients and process until, smooth.

Cut 6 basil leaves into thin strips; set aside 2 whole leaves for garnish.

Cut eggplants into wedges about 1/2-inch wide and 2 1/2 inches long.

Place a wok over medium-low heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Add basil strips, coconut milk, hoisin sauce. sugar, and salt to taste. Place in a bowl.

Place a wok over medium-high heat until hot. Add remaining 2 tablespoons oil and eggplant wedges; stir-fry until pieces are brown on outside, 3 to 4 minutes, then add water. Reduce heat to medium; simmer, covered, until tender-crisp, 5 to 6 minutes.

Spoon sauce in center of a serving plate, arrange eggplant pieces on top, and garnish with whole basil leaves.

This recipe yields 4 servings.

recipe 2:

3 tablespoons

oil 750 g (1 1/2 Ibs)

Asian eggplants, halved Lengthwise

Sambal Paste

5 red chilies, sliced

5 shallots

2 tablespoons oil

1 large or 2 small tomatoes, deseeded, flesh coarsely chopped

1 tablespoon freshly squeezed lemon or lime juice

1 teaspoon salt

Serves 4

Preparation time: 15 mins

Cooking time: 15 mins

Make the Sambal Paste first by grinding the chilies and shallots to a smooth paste in a mortar or blender. Heat the oil in a wok or skillet over medium low heat, add the paste and stir-fry for 3 to 5 minutes until fragrant. Add the tomatoes and stir-fry until soft, then season with the lemon or lime juice and salt. If the paste is too thick, dilute with 2 to 3 tablespoons of water. Remove and set aside.

Heat the oil in a wok or skillet and fry the eggplants over medium heat until tender, 2 to 3 minutes each, turning to brown both sides. Remove and drain the excess oil.

Transfer the eggplants to a serving dish. Spread the Sambal Paste on top and serve hot with steamed rice.

  

Serves: 4 people

recipe 3: eggplant sambal

Recipe Ingredients

    === SPICE PASTE

2 teaspoons    Dried shrimp

2     Walnut-size shallots

4     Garlic cloves

3     Fresh red jalapeño chiles - seeded

1/4 cup  59 ml Water

    Cooking

8     Fresh basil leaves

3/4 lb  340 gram Asian eggplants

4 tablespoons  60 ml Cooking oil

1/2 cup  118 ml Unsweetened coconut milk

2 tablespoons  30 ml Hoisin sauce

1 teaspoon    Sugar

1/4 teaspoon    Salt

3/4 cup  177 ml Water

Recipe Instructions

Soak dried shrimp in warm water to cover until softened, about 20 minutes; drain. Place in a blender with remaining spice paste ingredients and process until, smooth.

Cut 6 basil leaves into thin strips; set aside 2 whole leaves for garnish.

Cut eggplants into wedges about 1/2-inch wide and 2 1/2 inches long.

Place a wok over medium-low heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Add basil strips, coconut milk, hoisin sauce. sugar, and salt to taste. Place in a bowl.

Place a wok over medium-high heat until hot. Add remaining 2 tablespoons oil and eggplant wedges; stir-fry until pieces are brown on outside, 3 to 4 minutes, then add water. Reduce heat to medium; simmer, covered, until tender-crisp, 5 to 6 minutes.

Spoon sauce in center of a serving plate, arrange eggplant pieces on top, and garnish with whole basil leaves.

This recipe yields 4 servings.

Answer 4

Ingredients:  

  

500 gm eggplants

2    Cloves of garlic, minced

2 med  Onions, minced

1    Full teaspoon Laos powder

3    Salam leaves, (Indonesian bayleaf), up to 4

1    Serehroot, (lemon grass) in 3-4 pcs

     Salt, lemon juice en sugar to taste



Method:

Wash the eggplants  and put them in a kitchen machine or meat mincer and mince until you have a paste. Put 4-5 spoons peanut oil in a frying pan and ad the minced onions and garlic and bake until lightly colored, than add the pepper paste and the rest of the spices. and I added 3 spoons of lemon juice and approx. 2 full spoons of cane sugar. Bake until done (which will take approx. 10 minutes more) by frequently stirring, be careful that it doesn't burn, you can add some water if you like (I did). Be sure you have enough ventilation... - -Don't forget to take out the Salam leaves and the Sereh parts.

Answer 5

Ingredients :

    SPICE PASTE

2 tsp dried shrimp

2 x walnut-size shallots

4 x garlic cloves

3 x fresh red jalapeno chiles seeded

1/4 cup water

COOKING

8 x fresh basil leaves

3/4 lb Asian eggplants

4 tbl cooking oil

1/2 cup unsweetened coconut milk

2 tbl hoisin sauce

1 tsp sugar

1/4 tsp salt

3/4 cup water

Method :

Soak dried shrimp in warm water to cover until softened, about 20 minutes; drain. Place in a blender with remaining spice paste ingredients and process until, smooth.

Cut 6 basil leaves into thin strips; set aside 2 whole leaves for garnish.

Cut eggplants into wedges about 1/2-inch wide and 2 1/2 inches long.

Place a wok over medium-low heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Add basil strips, coconut milk, hoisin sauce. sugar, and salt to taste. Place in a bowl.

Place a wok over medium-high heat until hot. Add remaining 2 tablespoons oil and eggplant wedges; stir-fry until pieces are brown on outside, 3 to 4 minutes, then add water. Reduce heat to medium; simmer, covered, until tender-crisp, 5 to 6 minutes.

Spoon sauce in center of a serving plate, arrange eggplant pieces on top, and garnish with whole basil leaves.

This recipe yields 4 servings.

Answer 6

2 small eggplants

1 large spanish onion

4 cloves garlic

1 tablespoon vegetable oil

2 teaspoons chili powder

1 slice terasi

1 teaspoon brown sugar

2 large tomatoes

Slice the eggplant and sprinkle it with salt; leave to stand for half an hour, then rinse and dry.

Cut up the tomatoes and remove the seeds.

Crush the terasi and garlic together. Slice the onion thinly, and fry until slightly brown. Add the garlic and terasi, the sugar and the chili powder. Put in the eggplant, and mix well. Add the tomatoes, cover the pan, and continue cooking gently for 5 minutes. Taste, and add salt if necessary. Then put the mixture into a pudding basin and steam it for 20 minutes.

If you want this relish to be really hot--spicy hot--then take 4 green chilis, seed them and chop finely, and put them into the frying-pan at the same time as the onions. Alternatively, use dried red chilis: soak them for at least 15 minutes and put them into the mixture, whole, when everything goes into the basin for steaming.