Sambal Terung Khas Bali by @chefamirgani

20 min

4 servings

🥕

4

Green eggplant

🧅

6

Shallot

🌶️

10

Bird's eye chili

🦐

15 ml

Toasted shrimp paste

🧂

2.5 ml

Salt

🧂

2.5 ml

Seasoning powder

🍋

15 ml

Lime juice

🥥

80 ml

Coconut oil

💧

950 ml

Water

  1. Slice
    • green round eggplant

    Thinly slice the 4 green round eggplants.

  2. Combine
    • green round eggplant
    • water
    • salt

    Combine the sliced eggplant with 4 cups (950 ml) water and 1/4 teaspoon salt. Soak for 10 minutes to reduce bitterness and help preserve the eggplant's color.

  3. Drain
    • green round eggplant
    • water

    Drain the soaked eggplant and rinse it thoroughly under clean water.

  4. Slice
    • shallot
    • bird's eye chili

    Thinly slice the 6 shallots and 10 bird's eye chilies.

  5. Place
    • green round eggplant
    • shallot
    • bird's eye chili

    Place the drained eggplant, sliced shallots, and sliced chilies in a clean mixing bowl.

  6. Add
    • salt
    • Green eggplant
    • Shallot

    Add the remaining 1/4 teaspoon salt and 1/2 teaspoon seasoning powder. Toss until the vegetables are evenly coated.

  7. Heat
    • coconut oil

    Heat 1/3 cup (80 ml) coconut oil in a frying pan over medium heat.

  8. Add
    • roasted shrimp paste
    • Coconut oil

    Add 1 tablespoon (15 ml) roasted shrimp paste to the hot oil. Stir for about 1 minute until fragrant.

  9. Pour
    • coconut oil
    • roasted shrimp paste
    • green round eggplant

    Pour the hot coconut oil and shrimp paste over the eggplant mixture. Toss carefully until evenly combined.

  10. Add
    • lime juice

    Add 1 tablespoon (15 ml) lime juice and toss once more. Serve immediately, ideally with hot white rice and omelet.

Sambal Terung Khas Bali by @chefamirgani

20 min

4 servings

🥕

4

Green eggplant

🧅

6

Shallot

🌶️

10

Bird's eye chili

🦐

15 ml

Toasted shrimp paste

🧂

2.5 ml

Salt

🧂

2.5 ml

Seasoning powder

🍋

15 ml

Lime juice

🥥

80 ml

Coconut oil

💧

950 ml

Water

Preparation Steps

  1. Step 1/10

    Thinly slice the 4 green round eggplants.

    🍆green round eggplant
    🔪chef's knife
    🪵cutting board

  2. Step 2/10

    Combine the sliced eggplant with 4 cups (950 ml) water and 1/4 teaspoon salt. Soak for 10 minutes to reduce bitterness and help preserve the eggplant's color.

    🍆green round eggplant
    💧water
    🧂salt
    🥣mixing bowl
    🥄measuring cup
    🥄measuring spoon

  3. Step 3/10

    Drain the soaked eggplant and rinse it thoroughly under clean water.

    🍆green round eggplant
    💧water
    🧺colander

  4. Step 4/10

    Thinly slice the 6 shallots and 10 bird's eye chilies.

    🧅shallot
    🌶️bird's eye chili
    🔪chef's knife
    🪵cutting board

  5. Step 5/10

    Place the drained eggplant, sliced shallots, and sliced chilies in a clean mixing bowl.

    🍆green round eggplant
    🧅shallot
    🌶️bird's eye chili
    🥣mixing bowl

  6. Step 6/10

    Add the remaining 1/4 teaspoon salt and 1/2 teaspoon seasoning powder. Toss until the vegetables are evenly coated.

    🧂salt
    🧂seasoning powder
    🥣mixing bowl
    🥄measuring spoon

  7. Step 7/10

    Heat 1/3 cup (80 ml) coconut oil in a frying pan over medium heat.

    🥥coconut oil
    🍳frying pan
    🥄measuring cup

  8. Step 8/10

    Add 1 tablespoon (15 ml) roasted shrimp paste to the hot oil. Stir for about 1 minute until fragrant.

    🦐roasted shrimp paste
    🍳frying pan
    🥄spatula
    🥄measuring spoon

  9. Step 9/10

    Pour the hot coconut oil and shrimp paste over the eggplant mixture. Toss carefully until evenly combined.

    🥥coconut oil
    🦐roasted shrimp paste
    🍆green round eggplant
    🧅shallot
    🌶️bird's eye chili
    🥣mixing bowl
    🥄spatula

  10. Step 10/10

    Add 1 tablespoon (15 ml) lime juice and toss once more. Serve immediately, ideally with hot white rice and omelet.

    🍋lime juice
    🥣mixing bowl
    🥄measuring spoon

Composition

Ingredients

Types

Vegetables, Aromatics, Spices, Seasonings, Fruit, Oils, Liquid

Ingredients

Green eggplant, Shallot, Bird's eye chili, Toasted shrimp paste, Salt, Seasoning powder, Lime juice, Coconut oil, Water

Notes

Green eggplant (sliced thin), Shallot (sliced), Bird's eye chili (sliced), Salt (to taste, also used for soaking the eggplant), Seasoning powder (to taste), Lime juice (juice of half a lime), Water (for soaking the sliced eggplant)

Allergens

Coconut

Dietetics

Dietary regimen

Gluten-free, Low-carb, Keto-friendly

Calories

165 kcal

Macro nutrients

Protein: 2g, Carbohydrates: 10g, Dietary fiber: 4g, Total fat: 14g, Saturated fat: 11g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 410mg, Potassium: 270mg, Iron: 1.1mg, Calcium: 35mg

Vitamins

Vitamin C: 25mg, Vitamin B6: 0.2mg, Folate: 35mcg, Vitamin K: 12mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

5 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, colander, frying pan, spatula, measuring spoon, measuring cup

Appliances

Stove

Type

Type

Type Of Dish

Condiment, Side Dish, Salad

Occasions

Lunch, Dinner, Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Indonesian, Southeast Asian

Geographic

Indonesia, Bali

Various

Aspect

Texture

Crunchy, Tender, Juicy, Oily

Flavors

Spicy, Salty, Tangy, Savory, Pungent, Smoky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard sooner in hot weather,Do not leave out after serving with hot oil), fridge : 2 days (Store in an airtight container,Keep at or below 4°C / 40°F,Stir before serving), freezer : (Not recommended because raw eggplant becomes watery and soft after thawing)