My favourite! Absolutely and no doubt about it. It was a food my grandma always made for me when I was a little kid and I loved the smell of kafir leaves in a mixture of chilly and garlic. It goes on well eaten with rice, and if you made the sambal too spicy for your well being, just put less spread on top of the eggplant.
2 medium size Eggplants (also known as Brinjal, Terong, Aubergine…)
10 fresh red chilies
4 cloves garlic
6 tbsp cooking oil
Prepare the sambal before you start on the eggplant. If you have them ready made, then you could completely save the time for prepraing for this. I usually have a portion deep frozen in the freezer, so that I can whip up any great meal in a jiff!
Here’s how to make sambal:
If you love to eat your sambal real spicy, use just chilly paddies alone. If not, use the big red chillies to prepare this, or mix them. Cut the chillies in pieces, put all of the chilly in the blender together with sugar, a dash of salt, kafir leaves, belacan and 50ml water. Blend till smooth. Alternatively, you could use the mortar and pestle to pound all the spices finely. Pour the blended / pounded ingredients in a heated pan with oil, and fry under low heat till fragrant. Once the sambal starts to get “oily” take this away from the heat and leave aside to cool.
The eggplant can be steamed or fried in the pan. I usually prefer steaming the brinjals as they stay juicy, is not too oily and you don’t come out from the kitchen and smell like frittata. Wash and halve the brinjal lenthwise. If you have bigger brinjals, you could cut them in stripes. This will speed up the cooking time. Steam for 15 mins, or fry with some oil in the pan, until the brinjal is cooked.
Place the brinjal on a plate and spread the sambal now on top of the brinjal evenly. Do try first to se how spicy the sambal is, not that you spoil your own fun with a menü too spicy to enjoy. If you are the hard core and have no problems with spicy food, you could spread the sambal on the brinjal generously.
Garnish with some coriander and serve warm.