This is my sweet and spicy sambal aubergine inspired by my travels in Bali where we had sambal with every dish.
One of my favourite thing about the sambal was every restaurant or hole in the wall had their own version and they were all incredibly tasty in their own right.
1 large Aubergine
3 garlic cloves
3 Chillies (add more if you want it spicier)
1/2 a thumb sized nub of Ginger
2 kaffir lime leaves (1/2 lemongrass would work too)
1tbs Demerara sugar or light brown sugar
Cut the Aubergine into 1 inch thick circles, place in a bowl or plate and generously season with salt then set aside for 15 minutes to draw out the moisture, this will give the aubergine a better sear.
Sambal - peel the garlic, ginger and shallots
In a blender add the garlic, chillies, ginger, shallots, kaffir lime leaves (or lemongrass)
Cut the aubergine into one-inch thick circles, place in a bowl and season generously with salt then set aside for 15 mins (this draws out the moisture and will give the aubergine a better sear).
Finely slice your radishes and set aside.
Now to make the sambal, peel the garlic, ginger and shallots.
Add the garlic, ginger, shallots, chillies and makrut lime leaves (or lemongrass) into a blender and pulse into a chunky paste.
In a frying pan, pour in 3 tbsp of olive oil, add the sambal paste and 1 tbsp of Demerara sugar. Cook this on a medium to low heat for 5 mins until fragrant.
Once the sambal is cooked, pour this into a bowl with soy sauce and honey. Mix this all together to create the final sauce and season to taste.