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Aubergine Relish (Sambal Terong)

Aubergine Relish (Sambal Terong) comes together with Stephen Ceideburg, Aubergines, Spanish Onion, Garlic, and Vegetable Oil. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• to taste
• 2
• 1
• 4
• 1 tbsp
• 2 tsp
• 1 slice
• 1 tsp
• 2

Method (preview)

1. 1

   This is a relish which can be used hot or cold.

2. 2

   Slice the aubergine and sprinkle it with salt; leave to stand for half an hour, then rinse and dry.

3. 3

   Cut up the tomatoes and remove the seeds.

4. 4

   Crush the terasi and garlic together.

5. 5

   Slice the onion thinly, and fry until slightly brown.

6. 6

   Add the garlic and terasi, the sugar and the chilli powder.

7. 7

   Put in the aubergine, and mix well.

8. 8

   Add the tomatoes, cover the pan, and continue cooking gently for 5 minutes.

9. 9

   Taste, and add salt if necessary.

10. 10

    Then put the mixture into a pudding basin and steam it for 20 minutes.

11. 11

    If you want this relish to be really hot--spicy hot--then take 4 green chillis, seed them and chop finely, and put them into the frying-pan at the same time as the onions.

12. 12

    Posted to MM-Recipes Digest V3 #255