KOMPAS.com – Eggplant is delicious eaten as a chili sauce, especially when combined with warm rice or fried foods.
For this grilled eggplant chili recipe, you can use purple eggplant. If you don’t have any, you can also use white eggplant or index eggplant.
To make it more appetizing, you can also fry the eggplant first.
The following is the recipe and how to make grilled eggplant, quoted from the book “Sambal & Sauce Recipe Collection” by Budi Sutomo (2014) published by PT Kawan Pustaka.
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Material:
- 1 purple eggplant
- 10 curly red chilies
- 5 red cayenne peppers
- 7 red onions
- 1 tsp grilled shrimp paste
- 1 tsp granulated sugar
- 1 tsp flavoring (optional)
- 1/2 tbsp lime juice
- 1 tsp fine salt
- Grill the eggplant while turning it until cooked, then cut according to taste. Set aside.
- Blend or grind the red chilies, cayenne peppers, shallots, granulated sugar, shrimp paste, seasoning, lime juice and salt. Add the eggplant, then mash again until the chili sauce is mixed evenly. Serve.
Also read:
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