Eggplant Chili Paste (Terong Sambal)

Eggplant Chili Paste (Terong Sambal) Ingredients

2 medium Japanese Eggplant (400 gr)5 small shallots3 garlic cloves10 long chilies1 tbsp shrimp paste2 candlenut1 large tomato, smashed2 tbsp tamarind liquid1/2 tsp chicken stock powder1 tbsp palm sugar or white1/2-1 tsp Salt (adjust to taste)2 tbsp water2 tbsp vegetable Oil

Steps

Transfer chilies, shallot, garlic, candlenut and shrimp paste into food processor along with water, blend until smooth and pastyHeat oil in a pan, stir fry spices paste for 3 mins, add smashed tomato, chicken stock powder, tamarind liquid, salt and sugar. Stir fry for a few mins more and transfer into a bowl. Set a sideCut the eggplant in half then score the inside.Heat a pan and drizzle 1 tbsp of oil in, pan fry eggplant skin side down for 2-4 mins over high heat until skin turns slightly brown, flip and cover and cook the other side for 3-5 mins over low heat until charredTransfer eggplant skin side down into a tray over parchment paper, smother the top part of the eggplant with the sambal mixture, pop into the oven and broil for 5 mins. Serve eggplant with rice