Vegetarian
Smashed Eggplant with Green Sambal
The eggplant is charred in a dry pan until the skin wrinkles, not fried. Deeper flavour, far less oil.
- Time
- 25 min
- servings
- 3
- Spice level
- 🌶️🌶️🌶️
- Estimated cost per serving
- Rp 5.000
Equipment used:StoveNon-stick panMortar & pestle
Ingredients
Quantities adjust automatically.
- 3 pcEggplantNot yet
- 12 pcGreen chiliNot yet
- 6 pcBird's eye chilioptionalNot yet
- 6 cloveShallotNot yet
- 3 cloveGarlicNot yet
- 1 pcTomatoNot yet
- 1 tspShrimp pasteoptionalNot yet
- ½ tspSugarNot yet
- 1½ tspSaltNot yet
- 2 pcKaffir limeoptionalNot yet
- 3 tbspCooking oilNot yet
Method
- 1
Halve the eggplant lengthwise and char in a dry pan until the skin wrinkles and the flesh softens.
- 2
Briefly fry the green chilies, shallots, garlic, tomato, and shrimp paste.
- 3
Pound coarsely with sugar and salt — never smooth; green sambal needs texture.
- 4
Lay the eggplant on the sambal, press it down with the pestle, and squeeze lime over.
Estimated nutrition per serving
- Energy
- 205 kkal
- Protein
- 3 g
- Carbohydrate
- 20 g
- Fat
- 14 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
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