PADANG EGGPLANT Recipe Recipe

Name: PADANG EGGPLANT Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 fresh red Jalapeno; 5 shallots; 2 tablespoons roasted belacan; 1 stalk lemon grass; 2 cloves garlic; 1/2 cup of canola oil; 1 tablespoon sugar; 1 teaspoon kosher salt (optional); 1 tablespoon lime juice; 8 small Japanese eggplant, cut into 2 lengthwise; Kosher salt; 2 cups canola oil

Servings: persons

10 fresh red Jalapeno
5 shallots
2 tablespoons roasted belacan
1 stalk lemon grass
2 cloves garlic
1/2 cup of canola oil
1 tablespoon sugar
1 teaspoon kosher salt (optional)
1 tablespoon lime juice
8 small Japanese eggplant, cut into 2 lengthwise
Kosher salt
2 cups canola oil

1
Preparing the spice paste: Grind together the red jalapeno, shallots, belachan, lemon grass and garlic in a food processor until smooth.
2
Set aside.
3
Preparing the sambal: Heat A 1/2 cup of oil in a large heavy pot over medium heat until just hot.
4
Stir in spice paste.
5
Add sugar and salt.
6
Cook, stirring constantly until it achieves a deep red consistency, about 10 minutes.
7
Mix in lime juice.
8
Preparing the eggplant: Cut eggplant into half lenghtwise.
9
Salt generously and let it sit for 5 minutes.
10
Pat dry.
11
Heat 2 inches of oil in a skillet until hot (360F) over high heat.
12
Divide the eggplant into small batches so that they do not crowd the pan.
13
Deep fry the eggplant for about 5 minutes each or until golden and tender.
14
Remove with a slotted spoon, and drain on a cooling rack over a sheet pan (line sheet pan with aluminum foil for easy cleaning).
15
Repeat with the remaining batches.
16
Pour off the oil and discard oil.
17
To serve: Spoon the sambal over the eggplant.

1381

kcal

Calories

150

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 fresh red Jalapeno, 5 shallots, 2 tablespoons roasted belacan, 1 stalk lemon grass, and more.

Yes, PADANG EGGPLANT Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

PADANG EGGPLANT Recipe

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