Ingredients with Measurements:
- 2 medium-sized eggplants, sliced
- 2 shallots, thinly sliced
- 4 cloves garlic, minced
- 2 red chili peppers, thinly sliced
- 2 green chili peppers, thinly sliced
- 1 lemongrass stalk, thinly sliced
- 1 tsp shrimp paste
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp vegetable oil
- 1 lime, juiced
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Arrange the eggplant slices on a baking sheet and drizzle with 1 tbsp of vegetable oil. Roast for 20-25 minutes, or until tender and lightly browned.
3. In a mortar and pestle or food processor, grind together the shallots, garlic, red chili peppers, green chili peppers, lemongrass, shrimp paste, salt, and sugar until a paste forms.
4. Heat the remaining 1 tbsp of vegetable oil in a pan over medium heat. Add the paste and cook for 2-3 minutes, or until fragrant.
5. Add the roasted eggplant to the pan and toss to coat with the paste. Cook for an additional 2-3 minutes.
6. Remove from heat and stir in the lime juice.
7. Serve hot or at room temperature.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 12g
- Protein: 2g
- Fiber: 4g
Substitutions for ingredients:
- If you can't find lemongrass, you can substitute with 1 tsp of grated lime zest.
- If you don't have shrimp paste, you can substitute with 1 tbsp of fish sauce.
Variations:
- You can add other vegetables to this dish, such as bell peppers or zucchini.
- For a vegetarian version, omit the shrimp paste.
Tips and tricks:
- Make sure to slice the eggplant evenly so that they cook evenly in the oven.
- If you don't have a mortar and pestle or food processor, you can finely chop the ingredients by hand.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a pan over medium heat until heated through.
Presentation ideas:
- Serve the Sambal Matah with Eggplant on a platter and garnish with fresh herbs, such as cilantro or basil.
Garnishes:
- Fresh herbs, such as cilantro or basil.
Pairings:
- This dish pairs well with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables, such as broccoli or bok choy.
Troubleshooting advice:
- If the eggplant is not cooked through after roasting, you can put it back in the oven for a few more minutes.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw eggplant or the paste.
Food history:
- Sambal Matah is a traditional Indonesian condiment made with shallots, chili peppers, and lemongrass.
Flavor profiles:
- This dish is spicy, tangy, and savory.
Serving suggestions:
- Serve the Sambal Matah with Eggplant as a side dish or as a main dish with rice or noodles.
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Region: Indonesian