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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut eggplant into thick batons.
Pan fry the eggplant with a little oil until lightly charred and soft. Set aside.
Blend red chilies, shallots, garlic, and tomato into a spice paste.
Saute the spice paste with lemongrass and lime leaves until fragrant.
Season with salt, mushroom bouillon, sugar, white pepper, and a splash of water.
Add the eggplant and cook for 2 more minutes until it's well coated in the spice paste and evenly seasoned.
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The eggplant gets beautifully soft, and the sambal balances sweet, spicy and savory flavors.
Can I use a different type of chili?
Yes, you can use any type of red chili that suits your spice preference.
What can I substitute for mushroom bouillon?
You can use vegetable or chicken bouillon as a substitute.
How do I know when the eggplant is cooked?
The eggplant is cooked when it is soft and lightly charred.
Can I make this dish less spicy?
Yes, reduce the amount of red chilies or remove the seeds to make it less spicy.
Is there a substitute for lemongrass?
You can use lemon zest as a substitute for lemongrass.
From my mom’s warung to your kitchen Keeping Indonesian recipes alive
