PADANG EGGPLANT Recipe
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
- Preparing the spice paste: Grind together the red jalapeno, shallots, belachan, lemon grass and garlic in a food processor until smooth. Set aside.
- 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.
- 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.
- To serve: Spoon the sambal over the eggplant.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 793g | |
| Recipe makes 8 servings | |
| Calories 784 | |
| Calories from Fat 614 | 78% |
| Total Fat 69.57g | 87% |
| Saturated Fat 5.24g | 21% |
| Trans Fat 0.27g | |
| Cholesterol 0mg | 0% |
| Sodium 305mg | 13% |
| Potassium 1660mg | 47% |
| Total Carbs 43.06g | 11% |
| Dietary Fiber 24.4g | 81% |
| Sugars 18.73g | 12% |
| Protein 7.38g | 12% |
