Indonesian-Style Sweet & Spicy Sambal Terong

Instructions

1. 1
   Wash the pink eggplant and cut it into thick wedges or bite-sized chunks.
2. 2
   Soak the dried chilies in warm water for 5 minutes to soften them.
3. 3
   Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Fry the pink eggplant pieces until they are golden brown and soft all the way through. Remove from the pan and set aside.
4. 4
   Roughly chop the red onion, garlic, long green chilli, tomato, and softened dried chilies.
5. 5
   Blend or pound the red onion, garlic, long green chilli, dried chilies, and half of the tomato into a rough paste.
6. 6
   In the same skillet, add the remaining 1 tablespoon of olive oil over medium heat. Sauté the chili paste for 3-4 minutes until very fragrant and the raw smell disappears.
7. 7
   Dice the remaining half of the tomato and add it to the pan. Cook for another 2 minutes until it breaks down.
8. 8
   Stir the sweet soya sauce and salt into the paste, mixing well to create a sticky glaze.
9. 9
   Return the fried pink eggplant to the skillet and gently toss until every piece is coated in the spicy sambal.
10. 10
    Serve hot alongside fresh rice.