Sambal Terong

Steamed Brinjal (Eggplant) with Chilli Paste

While many recipes state instruct the reader to fry the brinjal (eggplant), I vaguely recall
that my mother steamed or boiled hers.

makes 4 to 6 servings

4 brinjals (eggplants)

60 g or 2 ounces dried shrimps,
soaked in hot water

140 g or 5 ounces shallots,
peeled and cubed

60 g or 2 ounces dried chillies,
soaked in hot water

30 g belachan
Salt to taste

2 calamansi limes (limau kesturi)
cut halfwise

1.   Rinse and pat dry the eggplants. Remove the tip. Slice
into halves, lengthwise. Then slice into halves, crosswise.
Prepare a steamer. When hot, lower the heat and uncover,
place the eggplants in the steamer. Cover again and steam
for 5 to 10 minutes until soft.

2.   Meanwhile, pound or grind the dried shrimps, shallots,
dried chillies and belachan. The paste does not have to be
extremely fine. Season with salt.

3.   Heat pan and add oil. Fry till fragrant.

4.   Remove the eggplants from the steamer and cool.
Serve with the paste on the side. Spread some spicy paste
on the eggplant and squeeze some lime over.

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