Follow these steps for perfect results
Japanese eggplant
cut into 1-inch lengths
garlic cloves
finely chopped
shallots
finely chopped
fresh tomatoes
chopped
chili paste (sambal Oelek)
palm sugar
salt
lime
juice of
water
fried anchovy
Preheat oven to 375°F (190°C).
Cut the eggplant into 1-inch lengths.
Place eggplant on a baking sheet.
Drizzle with olive oil and salt.
Bake for 20-25 minutes, or until soft but not mushy.
While eggplant bakes, heat 2 tablespoons of oil in a frying pan.
Stir-fry garlic and shallots until fragrant and lightly brown.
Add chili paste and chopped tomatoes.
Stir-fry for 1 minute.
Add water and simmer until the sauce reduces to half.
Add salt, sugar, and lime juice.
Add fried anchovies (optional).
Stir until well mixed.
Pour the sauce over the baked eggplant.
Serve hot.
Expert advice for the best results
Adjust the amount of chili paste to your spice preference.
Use different types of eggplant for varied textures.
Serve with white rice for a complete meal.
Everything you need to know before you start
15 minutes
The sauce can be made ahead of time.
Garnish with fresh cilantro or parsley.
Serve hot with white rice.
Serve as a side dish to grilled meats.
The slight sweetness complements the spice.
Discover the story behind this recipe
Common Indonesian dish often served as a side or main course.
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