Tuesday, March 15, 2011
Baked Cheesy & Spicy Eggplant Sambal with Rice
Sambal and cheese.
It is certainly not a "classic" flavor combo, no?
But I couldn't help it.
When I see cheese, I have this unstoppable urge to grate them on top of something savory and bake them until they're gooey and golden.
I don't think you'd blame me.
It is, unsurprisingly, delicious!
Eggplant Sambal Recipe
- 1 eggplant, wash and cut into bite sized chunks
- 3 cloves of garlic (oh yeh), minced
- 4 shallot, sliced thinly
- 3 large red chillies, seeds removed (or you can also use a few smaller, hotter ones and include the seeds if you like it really hot)
- oil, salt, pepper, sugar, ground corriander, cumin
Saute garlic, shallot and chillies in a couple tablespoon of hot oil until super fragrant, add eggplant, mix about, season and spice it until you reach a balance between savory, spicy and sweet, cook until the eggplant chunks absorbed the spicy goodness and are nice and soft.
In a baking dish, add rice (I just used some leftover rice), add eggplant sambal on top of it, add lots of cheese (I used mozzarella and parmesan), bake until golden brown and garnish with crispy shallot if you like. Addition of freshly chopped coriander would be perfect. Too bad I didn't have any (why don't I ever have any coriander in my kitchen! T_T)