Martin Yan - Eggplant Sambal (Sambal Terong)

EGGPLANT SAMBAL (Sambal Terong)

Makes: 4 servings

Ingredients:

Spice Paste
1 tablespoon dried shrimp (optional)
2 walnut-size shallots
4 cloves garlic
2 slices ginger, each (the size of a quarter)
3 fresh red jalape(o chilies, seeded
1/4 cup water

8 fresh basil leaves
1 pound Asian eggplants
4 tablespoons cooking oil
1/2 cup unsweetened coconut milk
1 tablespoon fish sauce
1 teaspoon sugar
1/4 teaspoons salt
3/4 cup water

Getting Ready:

Soak dried shrimp in warm water to cover until softened, about 20 minutes; drain. Place in a blender with remaining spice paste ingredients and process until smooth.
Cut basil leaves into thin strips; set aside.
Cut eggplants into wedges about 1/2 inch wide and 2-1/2 inches long.

Cooking:

Place a wok over medium-low heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant and oil separates from spice paste, about 10 minutes. Add basil, coconut milk. Fish sauce, sugar, and salt to taste. Place in a bowl.
Place a wok over medium-high heat until hot. Add remaining 2 tablespoons oil and eggplant wedges; stir-fry until pieces are brown on outside, 3 to minutes, then add water. Reduce heat to medium; simmer, covered, until eggplant is tender, about 5 minutes.
Spoon sauce in center of a serving plate and arrange eggplant pieces on top.