Download ImageWatch Video Eggplant Chili Paste (Terong Sambal) Ingredients2 medium Japanese Eggplant (400 gr)5 small shallots3 garlic cloves10 long chilies1 tbsp shrimp paste2 candlenut1 large tomato, smashed2 tbsp tamarind liquid1/2 tsp chicken stock powder1 tbsp palm sugar or white1/2-1 tsp Salt (adjust to taste)2 tbsp water2 tbsp vegetable OilStepsTransfer chilies, shallot, garlic, candlenut and shrimp paste into food processor along with water, blend until smooth and pastyHeat oil in a pan, stir fry spices paste for 3 mins, add smashed tomato, chicken stock powder, tamarind liquid, salt and sugar. Stir fry for a few mins more and transfer into a bowl. Set a sideCut the eggplant in half then score the inside.Heat a pan and drizzle 1 tbsp of oil in, pan fry eggplant skin side down for 2-4 mins over high heat until skin turns slightly brown, flip and cover and cook the other side for 3-5 mins over low heat until charredTransfer eggplant skin side down into a tray over parchment paper, smother the top part of the eggplant with the sambal mixture, pop into the oven and broil for 5 mins. Serve eggplant with rice Source : www.instagram.com