Spicy baked eggplant (Terung balado)

Eggplant is omnipresent in Asian cuisine across all countries. They are cooked in various ways, from dips to curries to grilled dishes. I love eggplant and try to cook it every way I can.

This is a lovely contemporary dish that incorporates traditional flavours. The tomato sambal is spicy and bold and pairs well with the eggplant, making it pop on the palate. I also love how this dish looks on the table—bright and appealing. I enjoyed this dish.

This is a beautiful cookbook on Indonesian cuisine. The dishes are lovely and flavorful, and the recipes are written very well. This book brings a diversity of cuisine to my kitchen and table. Lara Lee brings recipes that have been handed down through generations orally, as well as newer recipes, in a very easy-to-read format. This book is excellent for those who want to learn about this cuisine and culture.

For more delicious recipes from this cookbook, click here

Ingredients:

For the tomato sambal:

15-20 long red chillies (See note)

2-3 garlic cloves

1 tablespoon ginger paste

3-4 shallots

1/2 lb cherry tomatoes

1 tablespoon tamarind concentrate

1 tablespoon palm sugar or jaggery

Salt, to taste

1/2 teaspoon pepper

3 tablespoons coconut oil or sunflower oil

For the eggplant:

3 large eggplants

Coconut oil

Tomato sambal

2 scallions, thinly sliced

Start by making the sambal. Add all the ingredients, except oil, to a small blender and purèe to a coarse consistency.

Heat the oil in a small pot. Add the paste and fry on medium-low heat until the paste has thickened considerably and the oil has pooled on the surface, about 30-40 minutes. Be careful to stir the paste almost continually in the latter half, as the sambal sticks to the bottom and burns.

Cool and store in the fridge for as long as 1 week, but it will never last that long. Serve at room temperature.

Heat the oven to 375 ° F.

Half the eggplants longitudinally. Score the eggplant with a knife, creating a crisscross pattern.

Spray or brush with the oil. Spread one teaspoon of the sambal over the surface, getting the sambal into the grooves.

Depending on their size, roast for 30-40 minutes. The eggplants should be soft and tender.

Serve hot or at room temperature, scattered with scallions and extra sambal on the side.