Eggplant Sauce Recipe
When it comes to chili sauce, it feels like your tongue will immediately sway. One of the complementary dishes that are very suitable to be combined with almost all types of food such as rice, vegetables, salads, meat, seafood , and much more. This recipe combines the chili sauce with eggplant, which is so delicious it's mouth-watering. Even though it's called sambal, it doesn't mean it has to be very spicy. The level of spiciness can be adjusted according to taste.
Ingredients
- Purple eggplant (medium size) - 3 pieces
- Ebi/dried shrimp (optional) - 100 grams
- Galangal - 1 segment
- Bay leaf - 2 pieces
- Sugar - 1 tsp
- Chicken stock powder - 1/2 tsp
- Enough water
- Ground spices:
- Shallots - 8 cloves
- Garlic - 4 cloves
- Red chili - 150 grams
- See Mother's Recipe Version
Plans
- Eggplant cut into pieces and fry until golden brown, then place on a serving plate.
- If using ebi (dried shrimp), it can be soaked in hot water for a while, then washed and finely ground.
- Heat cooking oil in a frying pan, saute ground spices until fragrant. Enter the dried shrimp, galangal that has been crushed, and bay leaf.
- Add water, sugar, salt and chicken stock powder.
- Cook until the water is slightly reduced, then pour over the prepared eggplant.
- Serve.
- The eggplant is fried with the skin on top, so the eggplant doesn't turn brown.
How do you make eggplant sauce?
1. Round eggplant sauce. Fry the eggplant until wilted, drain. Fry chilies, garlic and tomatoes. Grind, add shrimp paste, sugar, salt, and powdered broth to taste. Taste correction. Add eggplant, stir until smooth. Serve.
Does the eggplant sauce use tomatoes? 1 medium tomato or 3 cherry tomatoes. 1 tsp fried / grilled shrimp paste. 2 kaffir lime leaves, finely sliced. 1 tsp brown sugar/sugar.
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