Summary

Ingredients

• 2 m. Eggplant (s)
• salt
• 6 tablespoon peanut oil
• 4 macadamia nuts
• 4 medium tomato (s), fully ripe
• 6 small onion (s), red
• 2 medium garlic clove (s), fresh
• 2 chilli pepper (s), red, long, curled (cabe keriting merah)
• 15 g iner, fresh (or frozen)
• 2 tablespoon lime juice
• 4 tablespoon guava juice, alternatively orange juice
• 1 teaspoon honey, darker
• 1 teaspoon, leveled chicken broth, instant
• salt
• honey

For the set:

• Dill, fresh

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Instructions

1. Wash the eggplant, cap both ends and cut in half lengthways. Cut off approx. 5 mm from the underside so that the pulp is exposed on both sides. Salt each side and leave on for 10 minutes, then rinse off the salt and dry the eggplants.
2. In the meantime, quarter the macadamia nuts. Wash the tomatoes, peel and core two of them and cut into hazelnut-sized pieces. Halve the other two, remove the green and white stem, cut the halves in half lengthways and thirds across. Puree together with the lime and guava juice, honey and chicken broth in the blender on the highest setting for 1 minute to make tomato juice.
3. Cut off both ends of the small, red onions and garlic cloves, peel and quarter. Wash the curly chillies and cut across into pieces approx. 1 cm long. Leave the grains. Wash, peel and cut the fresh ginger into thin slices.
4. Heat a medium-sized pan (24 cm), add 2 tablespoons of the peanut oil and let it get hot. Then first toast the macadamia nuts in it until they start to brown, paying attention to smaller pieces! Then add the onion and garlic pieces and roast until the onions are translucent. Add the chilli pieces and roast for a minute. Then deglaze with the tomato juice from the blender, mix well and cover and simmer for 3 minutes over reduced heat. Remove from heat and let cool down a bit, then pour the mixture into the blender and coarsely puree for 30 seconds on the lowest setting. Return to the pan and thicken into a paste. Put these in a shallow bowl. Add the peeled and pitted tomato pieces and mix in. Season to taste with salt and honey. The sambal is ready.
5. Fry the aubergine halves with the remaining peanut oil on each side until brown. Top with the sambal, garnish with dill and serve as a side dish while still hot.