Sambal Terong (Aubergine Sauce)

Aubergine Sauce
(Sambal Terong)

Yield: 6 servings

Ingredients :
2 sm Aubergines
1 lg Spanish onion
4 Cloves garlic
1 tb Vegetable oil
2 ts Chilli powder
1 sl Terasi
1 ts Brown sugar
2 lg Tomatoes
Slice the aubergine and sprinkle it with salt; leave to stand for half an hour, then rinse and dry. Cut up the tomatoes and

remove the seeds.
Crush the terasi and garlic together. Slice the onion thinly, and fry until slightly brown. Add the garlic and terasi, the

sugar and the chilli powder. Put in the aubergine, and mix well. Add the tomatoes, cover the pan, and continue cooking

gently for 5 minutes. Taste, and add salt if necessary. Then put the mixture into a pudding basin and steam it for 20


If you want this relish to be really hot–spicy hot–then take 4 green chillis, seed them and chop finely, and put them into

the frying-pan at the same time as the onions. Alternatively, use dried red chillis: soak them for at least 15 minutes and

put them into the mixture, whole, when everything goes into the basin for steaming.

This is a relish which can be used hot or cold.

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