Indonesian Recipes (Bali, Java) - Fiery Aubergines (Terong Baiak) Recipe

Ingredients

• 1 large purple aubergine (eggplant)

• 6 terong gelatik (small greenish­white aubergines)

• 250 g/9 oz chicken or shrimps

• 2 small shallots

• 2 cloves garlic

• 3 tablespoons Sambal bajak (refer recipe)

• salt, pepper

• 1 tablespoon groundnut oil

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Method:

1. Dice the large aubergines. Cut the small aubergines in half and cover all of them with salt.

2. Chop up the chicken or shrimps. Peel the garlic and chop finely. Peel the shallots and cut into small cubes.

3. Heat the oil in a pan. Fry the garlic and shallots until  transparent. Add the aubergines and fry briefly, stirring continuously, then add the chopped chicken or shrimps.

4. Cook, stirring continuously and after about 3 minutes, stir in the sambal little by little.

5. Finally, season with salt and pepper.

Tip: If this dish is too fiery for some tastes, replace the sambal with fresh, peeled, chopped tomatoes. If shrimps are used, Kerupuk udang (crisp beef skin) is a perfect accompaniment. Otherwise, serve rice with it. The dish can also be served as a vegetable dish with meat dishes, fish or chicken.