Madurese Eggplant Sambal

Ingredients

Madurese Eggplant Sambal takes inspiration from the Bulgarian dish Kyopolou but adds a distinct Madurese twist. While Kyopolou is traditionally made with roasted eggplants, tomatoes, and peppers, Madurese Eggplant Sambal focuses on the flavors of Indonesia. It incorporates a blend of Madurese spices, such as chili peppers, garlic, shallots, and tamarind paste, to create a spicier and more aromatic sambal. The result is a dish that combines the smoky goodness of roasted eggplants with the bold and fiery flavors of Madurese cuisine. We alse have the original recipe for Kyopolou, so you can check it out.

• 2 large eggplants (about 1 kg / 2.2 lbs) 2 large eggplants (about 1 kg / 2.2 lbs)
• 4 red chili peppers, seeded and finely chopped 4 red chili peppers, seeded and finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 3g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the eggplants on a baking sheet and roast them in the oven for about 40 minutes, or until the skin is charred and the flesh is soft.
3. 3.
   Remove the eggplants from the oven and let them cool slightly. Peel off the charred skin and discard.
4. 4.
   In a bowl, mash the roasted eggplants with a fork or potato masher until they reach a chunky consistency.
5. 5.
   Heat the vegetable oil in a pan over medium heat. Add the minced garlic and shallots, and sauté until fragrant.
6. 6.
   Add the chopped chili peppers to the pan and cook for another 2 minutes.
7. 7.
   Stir in the mashed eggplants, tamarind paste, salt, and sugar. Cook for 5-7 minutes, stirring occasionally, until the flavors are well combined.
8. 8.
   Remove from heat and let the sambal cool before serving.

Treat your ingredients with care...

• Eggplants — Make sure to roast the eggplants until the skin is charred and the flesh is soft. This will enhance the smoky flavor of the sambal.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For a milder version, reduce the number of chili peppers or remove the seeds before chopping.
• Serve the Madurese Eggplant Sambal as a condiment alongside grilled meats or as a topping for rice or noodles.
• Adjust the salt and sugar according to your taste preferences.

Serving advice

Serve the Madurese Eggplant Sambal at room temperature or slightly chilled. Garnish with fresh cilantro leaves for an extra burst of flavor.

Presentation advice

Present the Madurese Eggplant Sambal in a small bowl or dish, allowing the vibrant colors of the sambal to shine through. Serve with a side of steamed rice or as a condiment for grilled meats.