Terong Saus Terasi - Eggplant with Spicy Shrimp Paste

5.0 from 5 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Indonesian

Ingredients: Vegetables

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 4

Ingredients

• 2 medium-sized eggplants (about 750 gram or 1 1/2 lb. total) (Note 1)
• 4 tablespoon oil
• 5 kaffir lime leaves, remove the ribs
• 2 tomatoes, diced
• 1/2 tablespoon salt
• 2 tablespoon sugar
• 1 cup water
• 2 scallions, thinly sliced (for garnish, optional)
• Spice paste (grind the following together)
• 15 dried red chilies (Indonesian: cabe merah kering), seeded and soaked in hot water to soften
• 75 gram shallot (Indonesian: bawang merah)
• 5 cloves garlic (Indonesian: bawang putih)
• 1 tablespoon shrimp paste (Indonesian: terasi; Malaysian/Singaporean: belacan), toasted

Instructions

1. Prepare the eggplants: Cut eggplant into wedges, and soak in a mixing bowl filled with 2 quarts (8 cups) of water and 1/3 cup of salt for 30 minutes. Drain and pat dry with paper towels.
2. Fry the eggplants: Heat a wok over medium-high heat until hot, then add 4 tablespoons of oil and swirl to coat the wok. Add eggplant wedges into the wok sear until golden brown. Set aside.
3. Cook the eggplant dish: Lower the heat to a medium, there should be some oil left in the wok, but if there isn’t, add a little more oil so it comes to about 2 tablespoons. Add the spice paste and kaffir lime leaves and sauté until fragrant, about 2 minutes.
4. Add tomato, salt, sugar, and water. Bring to a boil, then reduce the heat to medium-low and simmer until tomato wilts.
5. Return fried eggplants into the wok and turn up the heat to medium-high. Once it boils, reduce the heat to a medium and cook until eggplant is soft and tender, and the sauce has reduced.
6. Garnish and serve: Turn off the heat. Transfer the dish to a serving plate and garnish with thinly sliced scallions.

Notes

• (1) Use either Chinese eggplants, or American globe eggplants.