In this sambal eggplant recipe, sun-dried tomatoes are added, not only because it ups the anti-oxidant quotient, but also because it has a sweet and smoky flavours from the tomatoes to the dish.
4 tablespoons canola oil
4 eggplants, halved lengthwise, and cut into thick slices
For the sambal paste:
1 jar / 280g sun-dried tomatoes packed in oil, drained 20 shallots, peeled
4 cloves garlic, peeled
10 tablespoons olive oil
2 tablespoons sugar
2 tablespoons fish sauce
4 tablespoons tomato sauce
8 chilli padi, de-stemmed
8 dried chillies, soaked in warm water, and seeded
100g dried shrimps, soaked in warm water for 20 minutes, drained, and pounded roughly with a mortar and pestle or chopped
To save time and effort, you can buy packages of pre-peeled garlic and shallots.