Indonesian Eggplant Chili Sauce
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  • 8 tablespoons oil For Chili Sauce: 8-10 Red bird's eye chilies 4 shallots 6 cloves garlic 1 tomato, chop into chunks 1 teaspoon oil 1 teaspoon palm sugar 1 teaspoon salt Instructions:Cut eggplants into cubes. Grind all chili sauce ingredients with food processor or mortar &pestle until smooth. Set aside. Heat oil in a wok on high heat. Stir-fry for about 5 minutes, drain and set aside. With the same wok, remove the oil from the wok and leave about 1 tablespoon of oil. Heat the oil and stir fry the chili mixture until fragrant, about 2-3 minutes Toss in the eggplants and cook again for another 2 minutes Remove from heat and serve with steamed white rice.2.5



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